Perfect with Red Meat…and Red Wine

    When you’re serving a thick, juicy steak and drinking a big, bold red wine, this dish makes a wonderful companion.

It was made famous by The Gables restaurant in Corvallis, Ore., and this recipe makes 8 servings.



* 2 1/2-lbs. Yukon gold potatoes, peeled and quartered

* 6-oz. blue cheese

* 1/2 to 12 cup sour cream

* 1/2 cup butter, softened (1 stick)

* 1/2 bunch green onions, chopped (about 3/4 cup)

* 1 tablespoon minced garlic

* 1 1/2 teaspoons salt

* 1/2 teaspoon black pepper


1. Place quartered potatoes in a large saucepan and barely cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

2. Place cooked potatoes in a large bowl and mash with a potato masher or fork. Add blue cheese, 1/2 cup sour cream, butter, green onions, garlic, salt and pepper.

3. Whip with an electric mixer until smooth, adding the remaining sour cream as necessary. Keep warm until served.

Posted in Food and Wine Pairings/Recipes
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