Manchego Mashed Potatoes Recipe

5 from 6 votes

Add a Spanish twist to your meal with these Manchego mashed potatoes! These extra-creamy mashed potatoes are a great side dish.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 289.48kcal

Add the potatoes to a large pot and cover with cold water. Bring to a boil, then simmer until the potatoes are fork tender.
Drain the potatoes and mash with a potato masher. For even smoother potatoes, pass them through a potato ricer or whip them in a stand mixer. Be careful not to whip them too long, or they may become gluey.
Heat the cream, milk, butter, salt, and olive oil in a saucepan over medium heat until warm, then slowly add the warm liquids to the mashed potatoes.
Fold in the grated Manchego cheese and adjust the salt to taste.
Serve immediately and enjoy!

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.