Manchego Whipped Potatoes
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Manchego Whipped Potatoes
Category
Potatoes, Pastas and Grains
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
Ingredients
- 5 pounds russet or Yukon gold potatoes, washed and peeled
- 3/4 cup Fustini's Butter olive oil
- 1 ½ cups heavy cream
- 12 ounces manchego cheese, freshly grated
- 1 to 2 teaspoons kosher salt
- freshly ground black pepper
- fresh chopped chives, for serving
Directions
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size. Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy. In a large bowl or bowl of a stand mixer, combine olive oil and cream. Add mashed potatoes to the cream mixture and 1 teaspoon salt. Mix on low speed for a minute or two, breaking up any larger chunks that didn&rsquo,t mash.
- Stir in the manchego and let it melt for a minute or two. As it sits in the potatoes, it will get warmer and meltier! Use the mixer a few times to blend everything together. Taste and season the potatoes with more salt if needed (Depending on how salty your cheese is.) Once whipped and smooth, top with fresh chives.
Recipe Note
These manchego-whipped potatoes are a dreamy, silky side dish! To prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing them. Adapted from howsweeteats.com.
1 comment
Does this recipe make approximately 10-12 servings as a side?