Smashed Yukon Gold Potatoes with Gorgonzola and Sage

Same old mashed potato procedure, but the blue cheese and sage are great variations on the theme.  The trick is to find an entree that doesn't overpower it.  I chose Cranberry Pork Tenderloin, but probably something without a sauce would be a better choice.  Maybe just steak.  Milk and butter measurements are just a guideline - use your own judgement.

6 servings

6 calculated points

Ingredients

• 2 pounds unpeeled Yukon gold potatoes
• 1 1⁄2 tablespoons butter
• 1/2 cup 1% low-fat milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup crumbled Gorgonzola or other blue cheese
• 1 tablespoon chopped fresh sage

Directions

Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 20 minutes or until tender; drain. Place in a large bowl with butter, milk, salt, and pepper. Mash coarsely with a potato masher. Fold in Gorgonzola and chopped fresh sage.