I was reading a review of a restaurant somewhere and the food critic was very impressed with blue cheese mashed potatoes with pickled onions from somewhere. I happen to have blue cheese and potatoes that I have to use up so I thought that is what I should make so I did. My idea of serving size might differ from yours. I think 2 pounds of potatoes is about eight servings but those are very small servings. You might figure 4-6 servings depending on how much you dish out. This recipe will also come out better if you make the pickled onions the day before because they need a day to get best.

ingredients for around 6 servings

1 large red onion – (cut in half so strings aren’t too long) – sliced very thin on mandolin.

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon ground black pepper

1/2 teaspoon yellow mustard seeds

2 springs fresh thyme

2 lbs potatoes – peeled – cut in half (6-7 average size potatoes)

1 Tablespoon salt (I love course sea salt)

1 egg – washed well (you will only be using the yolk)

3 oz unsalted butter – room temperature and optional more butter for serving

4 oz blue cheese – crumbled – room temperature and optional more for serving

2 Tablespoons celery leaves – torn or chopped for finishing

Directions

Make the pickled onions. Put the sliced onions in a tub or container and set them to the side. In a sauce pot bring to boil the vinegar, kosher salt, sugar, bay leaf, ground pepper, mustard seed and thyme. Cook until the salt and sugar is dissolved and pour over onions. Let this sit out on the counter until it’s room temperature and then refrigerate. If you have extra leftover onions you can use them on a sandwich. They should keep good in the refrigerator a few weeks.

When you are ready to make the potatoes put them in a pot with enough water to cover them well. Add the salt. You need to bring the potatoes to a medium high boil. depending on the size of the potatoes they need to cook usually 15-20 minutes. In the last 7 minutes of boiling carefully add the egg and let that cook. The egg will be medium cooked but on the soft side…if that isn’t good for you then you can cook it more. You will need to remove the egg and peel it. Save the egg white for a salad or just eat it as a snack. The yolk gets mashed into the hot drained potatoes along with the butter and blue cheese. Serve with the pickled onions and celery leaves. You can serve with extra blue cheese and melted butter if you desire.

ENJOY!