I discovered this recipe for Crushed Heirloom potatoes in the 2005 edition of Bon Appetit’ magazine. If you can’t find the more unusual heirloom potatoes, you can substitute the Yukon Gold’s that are readily available at your grocery store. Unique alternative to the traditional mashed.
2 lbs unpeeled whole heirloom potatoes
3 ounces crumbled Gorgonzola cheese or a good quality blue cheese
½ cup pecans – toasted and chopped
¼ cup extra-virgin olive oil
2 cups (packed) arugula
Place the potatoes in a large pot. Pour enough cold water over to cover; salt generously. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, approximately 20-40 minutes (depending on variety). Drain and return the potatoes to pot over low heat. Stir potatoes in pan for just 15-20 seconds to eliminate any excess water. Using a large wooden spoon, coarsely crush potatoes in the pan. Add cheese, nuts and oil. Stir in arugula and toss to blend. Season with salt and freshly grated pepper. Transfer to bowl and serve.