Potato & Gorgonzola Cakes

2 large (10 ounces each) russet potatoes, peeled, thickly sliced 1 teaspoon kosher salt, divided ⅓ cup finely crumbled gorgonzola cheese* 1 large egg, lightly beaten 1 tablespoon finely minced shallot 1 tablespoon chopped fresh parsley 1 teaspoon extra virgin olive oil ⅛ teaspoon freshly ground pepper

Calories 69 (37% from fat) · carb 8g · protein 3g · fat 3g · sat fat 1g · chol 31mg · sod 255mg · calc 37mg · fiber 1g

Place potatoes in a medium sauce pan and cover with water by 1-inch. Stir in ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 - 18 minutes until potatoes are fork tender. Drain, reserving ¼ cup cooking liquid. Place potatoes in a bowl with reserved liquid. Mash potatoes using a potato masher or ricer. Measure out 2 cups mashed potatoes and place in medium bowl. Add cheese, beaten egg, shallot, parsley, olive oil, remaining salt, and pepper. Stir to blend. Preheat the Cuisinart™ Griddler in the open Griddle position to 375°F. When hot, scoop out potato mixture using a ¼-cup measure. Arrange 4 scoops on each side of the griddle. Cook for 5 to 6 minutes per side, until golden and crispy on the outside, and hot on the interior. Serve hot.