Potatoes with Scallions and Cashel Blue Cheese

  • 1 ½ lbs floury potatoes
  • 1 bunch scallions
  • 1 ¼ cups milk
  • 4 TB unsalted butter
  • 7 oz Cashel Blue or other blue cheese
  • Salt and freshly ground pepper

Cut potatoes into roughly uniform 3” chunks. Place in a pot filled with cold water to just cover potatoes. Add salt to the water and bring to a boil. Cover pot and boil for about 20 minutes until the potatoes are tender. Drain well. Chop the scallions, including most of the greens. Heat milk and scallions in a small saucepan. Bring to a boil, lower heat and let simmer for a couple of minutes. Remove from heat and allow to cool. Mash the potatoes using a potato masher or ricer. Using a wooden spoon, beat in the milk/scallion mixture, then the butter, salt and pepper to taste. Transfer to a clean pan and reheat gently. Serve with more butter and crumbled blue cheese.
This mixture may also be formed into patties, fried in butter and topped with the crumbled blue cheese.