#SundayCookingAdventures: Smashed Yukon Golds with Gorgonzola and Sage

2014-06-08 16.20.42

We eat white potatoes only about 2-3 times a month. They are high in carbs, turn into sugar quickly, and, well, I’m having enough weight issues without dealing with that. But today I made an exception with this recipe from the May 2014 issue of Cooking Light magazine. It have to say it was really good, and a nice change from sweet potatoes, rice, and yes, even quinoa that we often eat.

These came together very quickly. The original recipe calls for 2 pounds of Yukon Gold potatoes, which have a little more flavor than plain Idaho baking potatoes. I bought a five-pound bag of Yukon Golds because I am feeding three men, two of whom love potatoes very much and wish I would cook them more often.

What made these special is Gorgonzola cheese, fresh sage, skim milk and just a little butter. For a 3/4 cup serving, you still come in under 200 total calories and only 4.5 grams of fat, which I thought was pretty good for a decent sized serving. Even the sodium came in low at 185 milligrams. Yes, I did add a little salt this time. If you leave it out it’s even lower in sodium.

After the potatoes boil for about 20 minutes (I quartered them with the skins on), you add the salt (if using), pepper, milk and butter, which I cut into cubes. Mash it all together with a potato masher. Then fold in the sage and Gorgonzola cheese. Yum. This is really good and easy to make. Hope you’ll try it and let me know how it turns out.

Here is the link to the original recipe, which I doubled when I cooked it. Although I had five pounds of potatoes, a little more than double, I only doubled some of the ingredients, and the salt and pepper I didn’t increase at all. In fact, I used less salt than the recipe originally called for. This dish is easy to make to your own family’s tastes, so go ahead and experiment. It’s hard to mess up.

Smashed Yukon Gold Potatoes
With Gorgonzola and Sage


4-5 pounds unpeeled Yukon gold potatoes
3 tablespoons butter
1-1/4 cups skim milk
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup crumbled Gorgonzola or other blue cheese
2 tablespoons chopped fresh sage


Wash and quarter potatoes Place 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. Serving size equals 3/4 cup.

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