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 substitute another type blue cheese.
So simple. So quick. So tasty. Why haven't you done this before?
Makes. 2 servings
Takes. 5 minutes prep, 15 minutesto cook
1 pound (2 baseball size) waxy potatoes
2 teaspoons butter or margarine
1 tablespoon of English Stilton or other blue cheese
2 teaspoons chopped chives
Kosher salt and freshly ground pepper to taste.
About the cheese. There are many kinds of blue cheese in this world, and almost every country has its own signature variation on the theme. They are made by innoculating the curds with spores of cultures of the mold Penecillium. When the mold grows you get a cheese with blue or blue-green flecks or veins. In England, the signature blue is Stilton, made from cows milk. In Italy it is Gorgonzola, is also made from cows milk. In France it is Roquefort, made from sheep's milk. In the US, the most famous is Maytag from Iowa.
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.
4) Salt and pepper to taste.