Creamy Gorgonzola Mashed Potatoes

Melted gorgonzola cheese makes these potatoes
outstanding tasting and so very creamy rich.
Adding olive oil takes this up to new heights.
The sugar is to balance the tartness of the cheese.
Butter sauteed mushrooms would be good with this.

Ingredients:
6 Idaho potatoes
6 cups cold water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup whole milk
1/3 cup gorgonzola cheese
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil

Directions:
Peel and cut potatoes into 2" dice into a pot
with enough water to cover the potatoes by 2"
Bring to a boil and reduce heat to slow boil.
Cook 20 minutes until potatoes are fork tender.
Drain and add in butter, cheese, salt and pepper.
Use a potato masher to mash and combine then add
in just enough milk to make a creamy consistency.
Add in olive oil and let potatoes rest in warm pot
for about 10 minutes to let the flavor marry.
Remove to a serving plate.