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Blue Cheese & Rosemary Mashed

Velvety blue cheese mashed potatoes with a hint of fresh rosemary.

Yield: 28, #8 scoop

INSTRUCTIONS

  • 1. Prepare potato base according to directions. Hold hot.
  • 2. Heat butter, salt, rosemary and half and half on medium until butter is melted. Stir butter mixture and cheese into potatoes. Garnish with additional blue cheese crumbles and rosemary if desired. Serve or hold hot.

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