- 2 pounds Yukon golden potatoes, washed and quartered
- 4 tablespoons butter
- 3/4 cup heavy cream
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.