People either love blue veined cheeses of hate them. If you love them, you probably consider them to be the king of all cheeses. Salty, creamy, pungent, complex, and crumbly, they are made by innoculating with penecillium, a fungus.
The best are English Stilton from cows, Italian Gorgonzola also from cows, and French Roquefort from sheep, and they are most often used to dress salads. But they melt easily and make great sauces for pasta and even potatoes. The recipe here calls for Stilton, but it is expensive and hard to find, so feel free to subsittute another type blue cheese.
So simple. So quick. So tasty. Why haven't you done this before?
Ingredients
1 pound (2 baseball size) waxy potatoes
2 teaspoons butter or margarine
2 teaspoons English Stilton or other blue cheese
2 teaspoons chopped chives
Table salt and freshly ground pepper to taste.
Do this
1) Bring the butter and the blue cheese to room temp. In a large bowl, smush them together with a fork until blended.
2) Peel the potatoes (or not), and cut them into bite-size chunks. Boil the chunks until they are soft, but not mushy, about 10 minutes. Drain. Toss them in with the cheesy butter.
3) Take the chives and bundle them like pencils. With a scissors cut them into 1/8" bits and add toss into the potatoes.
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