Ingredients:
- 2-1/2 pounds Yukon Gold potatoes peeled and quartered.
- 1/2 cup chopped sweet onion.
- 2 tablespoons Tastefully Olive Infused Garlic Olive Oil
- 2 tablespoons Tastefully Olive Infused Butter Olive Oil
- 1/4 cup dry white wine
- 1/2 cup heavy whipping cream
- 4 ounces blue cheese, crumbled.
Directions:
1. In a 4-quart Dutch oven, cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan, cook onion in garlic olive oil. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, butter olive oil, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream in to make the potato mixture light and fluffy. Fold in blue cheese.
To learn more about the rich history and benefits of olive oil, check out these additional resources:
- Health Benefits of Olive Oil
- The Mediterranean Diet Guide
External Links:
- Harvard T.H. Chan School of Public Health: The Nutrition Source
- Healthline: 11 Proven Benefits of Olive Oil
These links provide valuable information and insights that can enhance your understanding and appreciation of olive oil's historical and contemporary significance.
