Ingredients for Arugula Rocket And Blue Cheese Mashed Potatoes
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vermouth
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon chili pepper flakes
- 1/2 teaspoon dried thyme and 1/4 teaspoon ground nutmeg
- 5 ounces fresh arugula
- 1/2 cup milk
- 4 ounces blue cheese, crumbled
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- Pepper, to taste
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How to Make Arugula Rocket And Blue Cheese Mashed Potatoes
- Boil potatoes until tender (about 15-20 minutes). Drain well.
- While potatoes boil, heat olive oil in a large pan over medium-high heat.
- Add chopped onion and minced garlic, cooking for 3-4 minutes until softened.
- Pour in vermouth and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Stir in salt, red pepper flakes, thyme, and nutmeg.
- Add arugula and cook until wilted, about 2 minutes.
- Remove arugula mixture from pan and set aside.
- In the same pan, heat milk over medium heat. Add crumbled blue cheese and stir until melted and smooth.
- Add the cooked potatoes to the cheese sauce and mash until creamy. You can use a potato masher or an electric mixer.
- Stir in the wilted arugula mixture.
- Season with additional salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
18g
Fat
42g
Carbs
14g
