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Crushed Heirloom Potatoes

From Superior Seasons

<p>Creamy, cheesy, potatoey goodness&#8230;</p>
Source: adapted from Epicurious (Entered by Jodi Belluz)
Serves: 6-8

2 lbs heirloom potatoes, whole
3 ounces crumbled Gorgonzola cheese or any favourite blue cheese
1/2 cup pecans, toastes, chopped
1/4 cup extra-virgin olive oil
2 cups packed arugula

Step by Step 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. 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.