Crushed Heirloom Potatoes

From the kitchen of Carly

Creamy heirloom potatoes crushed with their skins left intact, then tossed with tangy blue cheese, toasted pecans, peppery arugula, and good olive oil. Rustic, elegant, and ready in under an hour.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 pounds unpeeled whole heirloom potatoes
  • 1"3 ounces crumbled Gorgonzola cheese or La Fourme dAmbert blue cheese", 1/2 cup pecans, toasted, chopped
  • 11/4 cup extra-virgin olive oil
  • 12 cups (packed) baby arugula

Instructions

  1. Place potatoes in large pot. Pour enough cold water over to cover; salt generously. Bring to boil. Reduce heat and simmer until potatoes are just tender, 20 to 40 minutes (depending on variety). Drain. Return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.