Giveaway alert, I'm giving away a copy of The Recipe Girl Cookbook! Details below.

Hey there, don't you like potatoes? This recipe was aaa-mazing and it's from my friend, Lori's, new cookbook The Recipe Girl Cookbook.

I love Lori's blog, The Recipe Girl, and I love her food…so I knewww I would love her cookbook! It's full of great recipes for cooking everyday and even entertaining. I love how she organizes the recipes, meals but with titles like Hungry Mornings, Let's Do Lunch and Happy Hour and she even puts together 20 themed menus for entertaining to make it easier!

Doesn't this Make-ahead Overnight Breakfast Casserole look so good?

Brown-Butter Chocolate Chip Cookies — need I say more?

Red Velvet-Cheesecake Cake — I feel like no description is needed for this recipe too!

And Marshmallow-Malt Ice Cream– I have to make this soon. I will be making this soon!

Make sure you try these potatoes, they are so good and so easy and go perfect with steak! And be sure to hop on over and enter to win a copy of this awesome cookbook and a KitchenAid blender!

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Gorgonzola Smashed Potatoes Recipe

What's great about these potatoes is that they're smashed rather than mashed. With mashed potatoes, you need to be concerned with getting them just right, with no chunks floating around and creating a nice, smooth texture. Smashed potatoes are just smashed. That's it, nothing fancy. And in half-and-half and those smashed potatoes will soak it right up. Add in Gorgonzola too, and now you've got something fancy!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 2 1/2 pounds baby red potatoes cut into 1 1/2-inch chunks (unpeeled)
• 3/4 to 1 cup half-and-half warmed (see Tips)
• 1 Tablespoon salted butter
• 4 ounces Gorgonzola cheese
• Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of water to a boil and add the potato chunks. Boil the potatoes just until they are tender, 10 to 15 minutes. Drain the potatoes in a colander. Place them in a large bowl. Mash them lightly with a fork. Stir 3/4 cup of the half-and-half and the butter into the potatoes. Add more half-and-half, as needed, if the potatoes seem too dry. Stir in the cheese and season with salt and pepper, to taste.

Tip:

• To warm the half-and-half, just pour it into a glass measuring cup and heat it in the microwave or in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn't bubble up and over the cup.

Disclosure: I received a copy of this cookbook for the purpose of review. All opinions expressed are always my own and there are affiliate links in this post.

The post Gorgonzola Smashed Potatoes appeared first on The Little Kitchen.

I had Gorgonzola Fries at Henry's Tavern in Portland, Oregon and these are my version of those fries and recently talked about them in my five things post about Portland eats. And someone asked for the recipe so I thought I would try my hand at it. I wasn't trying to make Henry's fries exactly but I think I came pretty close.

And you know about my obsession with brown butter…right? So let's go there.

It only takes a few minutes to get the brown butter gorgonzola sauce done…first brown the butter. Basically, melt it and allow it to brown just a little bit. You'll smell the nutty flavor but be careful not to burn it!

I used heavy cream and 2% milk so that the sauce wouldn't separate. With the gorgonzola and the addition of ground sage and cayenne, it's the perfect blend. You'll love these fries!

I'm excited to announce that I'm working with McCormick once again this season to share with you the Seasonal Seven Flavors, cinnamon, nutmeg, poultry seasoning, ginger, sage, vanilla, and peppermint, and most specifically I will be sharing recipes with sage in them.

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Brown Butter Gorgonzola Fries Recipe

I had Gorgonzola Fries at Henry's Tavern in Portland, Oregon and these are my version. The sauce is easy to make and once you have the fries baked or fried up, sit back and enjoy!

Ingredients

• 1 pound frozen fries or homemade prepared according to directions
• 1 Tablespoon unsalted butter
• 1/4 cup heavy cream
• 1/4 cup 2% milk
• salt & pepper
• 1.5-2 ounces gorgonzola cheese
• 1/8 teaspoon ground sage
• pinch cayenne pepper

Instructions

how to brown butter

• Add butter to a saucepan and heat at medium. Don't let it burn. Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes.
• Add heavy cream and continually stir, it may bubble a little. Allow to reduce for about 2-3 minutes. Add milk and also stir continuously. Add salt and pepper and cook for about 1-3 minutes. Add cheese and stir. Allow cheese to melt. Then, add sage and cayenne. Mix thoroughly, add salt and pepper if necessary.
• Pour over fries and serve immediately.
• Note: I like to bake my fries for this recipe. I put a little bit of vegetable oil on the foil before adding the fries and make sure to start the fries before starting the brown butter gorgonzola cream sauce.

Do you have a favorite recipe that includes sage? I would love to hear about it! If you have a linke, please share it!

Disclosure: This post is sponsored by McCormick. I love working with them and as always opinions are my own!

The post Brown Butter Gorgonzola Fries appeared first on The Little Kitchen.