Full disclosure: I have not tried this recipe, which is why you won’t find any pictures of the recipe, only the card. I do not like to do that (after all, if I’m posting a recipe, I insist on vetting it first). The only reason I am making an exception here is because Maytag Dairy Farms offers recipe cards to visitors who stop by for a tour. Being a Flyover Foodie, I naturally took all that were available.
A couple of the recipes were “dip-like”, which I deemed too similar to the salad dressing recipe. This one is a bit unusual, sort of like the sweet potato casserole with the brown sugar, but using white potatoes instead. I look at the recipe cards as gifts given by Maytag Dairy Farms and am sharing a gift with you.
What You’ll Need
- a large saucepan
- a small saucepan
- a fork
- a knife for peeling
- a potato masher
- measuring cups
- a knife for chopping
- chopping board
- a casserole dish or a baking dish
- 2 lbs. red-skinned potatoes
- 4 Tbsp chopped fresh parsley
- 1/2 cup heavy cream, warmed
- 8 ounces Maytag Blue Cheese, divided
- 4 ounces (8 Tbsp or 1 stick) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- salt and pepper
How to Make the Potatoes
- In a large saucepan, boil the potatoes until fully cooked.
- Drain, then peel half of them.
- Mash the potatoes (all of them, peeled and unpeeled) roughly with 6 Tbsp (3/4 stick or 3 oz) of the butter and the heavy cream.
- Crumble half (4 oz.) of the cheese. Stir it into the potatoes, along with half (2 oz.) of the parsley.
- Add more cream if the potatoes are too thick for your tastes. Then season with salt and pepper and place in a baking dish.
- In a small saucepan, brown the pecans with the remaining butter and the brown sugar. Do not let the pecans burn.
- Crumble the remaining cheese over the mashed potatoes.
- Drizzle the pecan mixture over the cheese-topped potatoes. Garnish with the rest of the parsley.