Caramelized Onion-and-Gorgonzola Mashed Potatoes

Ingredients

• 0.5 cup butter 
• 2 tablespoons butter 
• 4  garlic cloves minced
• 0.8 cup gorgonzola blue crumbled
• 0.8 cup half-and-half 
• 1 tablespoon olive oil 
• 2 medium onions diced
• 0.8 teaspoon pepper 
• 6 servings garnish: rosemary sprigs fresh
• 1.8 teaspoons salt divided
• 3 pounds yukon gold potatoes peeled quartered
• 2 teaspoons or dried fresh chopped

Equipment

• frying pan
• baking pan
• potato masher
• dutch oven

Directions

1. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
2. Drain and keep warm.
3. Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
4. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.
5. Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
6. Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
7. Garnish, if desired.