THE CHEF FROM HELL

This recipe is a nice way to liven up a side dish of mashed potatoes.  I especially like to serve these spuds with a good steak or pork chop. 

Ingredients:

2 1/2 lb red potatoes, peeled

2 tsp Kosher Salt

1/4 cup Evaporated Milk

1/4 cup Heavy Cream

5 TBS unsalted Butter

6 oz Gorganzola Cheese, crumbled    

        Spice Mix:

• 1/2 tsp Celery Salt
• 1/4 tsp ground Black Pepper
• 1/4 tsp ground White Pepper
• 1/2 tsp Thyme
• 1/4 tsp Coleman's Dry English Mustard

Cooking Procedure:  In a small bowl, combine all of the spice mix ingredients.  Mix well and set aside.  Cut each red potato into 4 equal sized pieces and place them in a medium sized pot.  Cover the potatoes with cold water and add the Kosher salt.  Bring this to a boil and reduce the heat to a high simmer.  Cook this for 20 to 25 minutes; until the potatoes are soft enough to  be pierced with a fork.  Drain the potatoes in the sink through a colander.  In a small pot, bring the evaporated milk and heavy cream to a boil.  Stir well while this cooks to prevent scorching the pot.  When the milk/cream mixture is ready, remove the small pot from the heat.  Working in batches, whip all of the cooked potatoes in a food processor and transfer them to a large bowl.  Add the milk/cream mixture, spice mix and gorganzola cheese.  Using a powered hand mixer, mix the potatoes until all of the ingredients are completely integrated.  Season with more salt if needed.