INGREDIENTS
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3 pounds Yukon gold potatoes, peeled and quartered
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1 3/4 teaspoons salt, divided
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2 tablespoons butter or margarine
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1 tablespoon olive oil
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2 medium onions, diced
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4 garlic cloves, minced
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2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
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1/2 cup butter or margarine
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3/4 cup half-and-half
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3/4 cup crumbled Gorgonzola or blue cheese
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3/4 teaspoon pepper
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Garnish: fresh rosemary sprigs