Viking VHMM5. VHMD9 manual Gorgonzola Cheese Spread, Perfect Mashed Potatoes

Gorgonzola Cheese Spread

Serves 4

4 ounces Gorgonzola cheese (about 1 cup crumbled)

3 tablespoons cream cheese, softened

1 tablespoon brandy

¾teaspoon freshly ground black pepper, or to taste Crackers, crostini or celery, as an accompaniment

1.Using hand mixer on medium speed, beat Gorgonzola, cream cheese, brandy and pepper until thoroughly combined. Mixture should be consistency of peanut butter.

2.Serve with crackers or your favorite accompaniment.

Perfect Mashed Potatoes

Serves 4

1 pound russet potatoes (about 2 medium potatoes)

1 teaspoon salt

4 cups cold water 1/3 cup half-and-half

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

1.Peel potatoes, and cut into ½-inch dice. Place in medium sauce pan with salt and cold water. (Note: Potatoes should be covered with water.) Cover, and bring to boil over high heat. Reduce heat and simmer rapidly until potatoes are tender, about 20 minutes.

2.Drain liquid, leaving potatoes in pan; reserve cooking liquid. Place pan back over medium-high heat for 1 to 2 minutes to remove all excess moisture. (Note: Potatoes should be somewhat dry.)

3.Heat half-and-half and butter in small sauce pan over medium heat; set aside.

4.Using hand mixer on low speed, beat potatoes until broken up. Carefully pour half-and-half and butter heated mixture into potatoes, and increase mixer speed to medium. Beat until light and fluffy. If mixture appears dry, add a bit of reserved cooking liquid.

5.Taste, and season as needed with salt and pepper. Serve immediately.

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