BUFFALO MASHED POTATOES

2 1/2 pounds peeled Idaho potatoes
1 cup heavy (whipping) cream
6 tablespoons unsalted butter
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed black pepper
dash hot sauce
salt (to taste)

Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.)

Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot.

Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash.

With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.

Servings: 4
Source: Wings Across America by Armand Vanderstigchel