Manchego Mashed Potatoes Recipe

Introduction

From the time I was a child, one of my favorite foods has been mashed potatoes. Call me simple, but there was nothing better than a heaping bowl of my mom's creamy, buttery mashed potatoes. I would often help make them, sometimes choosing to mash the potatoes by hand, and other times whipping them with a hand blender.

When a friend suggested I add Manchego cheese to my family recipe, I was intrigued. Would the delicious Spanish cheese make these potatoes even better? I decided to give it a try. The result? The most delicious mashed potatoes I've ever tried!

Ingredients

It only takes 7 simple ingredients to make these mouthwatering Manchego mashed potatoes! Let me tell you about the key ingredients in this simple Spanish recipe.

• Potatoes: Any fluffy or all-purpose potato will work well in this recipe. I used Yukon Gold, but russets would also be a good choice.
• Manchego: I like to use a cured Spanish Manchego that has an extra-punchy flavor; it really makes a difference.
• Heavy Cream: Like most recipes, the higher the fat content, the better it tastes! This recipe calls for cream and butter for a rich, creamy texture.
• Olive Oil: Most Spanish recipes include olive oil--for good reason. It's a staple of the Mediterranean diet because it's healthy and adds a wonderful flavor, and this recipe is no exception.

How to Make Manchego Mashed Potatoes

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Peel the potatoes and cover them with water. Bring them to a boil, then turn down to a simmer and cook them until they're fork tender. (image 1)
2. Mash the potatoes with a masher or a ricer. (image 2)

3. Heat the milk, cream, butter, and olive oil in a saucepan until warm. (image 3)
4. Gradually add the liquids to the mashed potatoes. (image 4)

5. Add the grated Manchego cheese and adjust the salt to taste. (image 5)
6. Enjoy these Manchego mashed potatoes right away with other Spanish Thanksgiving favorites or to round out any hearty meal! (image 6)

Serve

These Manchego mashed potatoes make the perfect side dish (they're one of my Spanish inspired Thanksgiving recipes) or can be eaten on their own with a fried egg and sautéed vegetables on top (a mid-week favorite in my house). Try these with Spanish pisto or as a side for hearty dishes like Catalan beef stew, Mallorcan tumbet, or Spanish chicken and chorizo stew.

Expert Tips

• Any fluffy potato will work well in this recipe. I suggest using Yukon Gold if you can.
• You can mash the potatoes with a traditional hand masher, potato ricer, or a stand mixer--whichever you prefer.
• Making these mashed potatoes for an event? Keep them warm by putting them in a slow cooker on the "warm" setting.
• To reheat, warm the mashed potatoes in the microwave and heat about ¼ cup of whole milk separately. Gradually stir in the whole milk until the potatoes are at the desired consistency.