Caramelized Onion & Gorgonzola Mashed Potatoes - cooking recipe

Ingredients

3 lbs yukon gold potatoes, peeled and quartered
1 3/4 teaspoons salt, divided
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon olive oil
2 medium onions, diced
4 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 cup butter or 1/2 cup margarine
3/4 cup half-and-half
3/4 cup crumbled gorgonzola or 3/4 cup blue cheese
3/4 teaspoon pepper
fresh rosemary, to garnish

Preparation

Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
Drain and keep warm.
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.
Add garlic, and cook 3 minutes.
Stir in rosemary; remove from heat.
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.
Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
Garnish, if desired.