Description
Creamy and flavorful Manchego Whipped Potatoes featuring tender russet or Yukon gold potatoes blended with rich butter, heavy cream, and sharp Manchego cheese. Perfect as a comforting side dish for family dinners or special occasions, topped with fresh chives for a bright finish.
Ingredients
Scale
Potatoes
- 5 pounds russet or yukon gold potatoes, washed and peeled
Dairy & Seasoning
- 12 tablespoons unsalted butter, plus more for topping
- 1 ½ cups heavy cream
- 12 ounces manchego cheese, freshly grated
- 1 to 2 teaspoons kosher salt
- freshly ground black pepper, to taste
Garnish
- fresh chopped chives, for serving
Instructions
- Prepare Potatoes: Peel and wash the potatoes, then slice them into halves or quarters so that the chunks are uniform in size for even cooking. Optionally, you can prep ahead by cutting and soaking them in cold ice water in the fridge for 12 to 18 hours.
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold water, and season the water with a big pinch of salt. Bring to a boil over medium heat and cook until fork tender, approximately 12 to 15 minutes. Check earlier if pieces are small to avoid overcooking.
- Heat Butter & Cream: While potatoes cook, gently warm the butter and heavy cream together in a saucepan over medium-low heat until just heated through, ensuring they are ready to blend smoothly with the potatoes.
- Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Begin mashing with a potato masher or ricer to your preferred texture.
- Mix in Butter-Cream & Season: Stir in half of the warm butter and cream mixture along with 1 teaspoon kosher salt. Use a hand mixer on low speed briefly to break up any remaining chunks without overmixing, then stir in the remaining butter-cream mixture.
- Add Manchego Cheese: Incorporate the grated manchego cheese, allowing it to melt into the warm potatoes for a minute or two. Use the hand mixer a few more times on low to blend everything evenly.
- Adjust Seasoning and Serve: Taste the potatoes and add additional salt or black pepper as needed, balancing the saltiness of the cheese. Transfer to a serving dish, top with fresh chopped chives and optional pats of butter, then serve warm.
- Scaling Recipe: To serve 4 people, halve all ingredients precisely and adjust seasoning similarly.
Notes
- Soaking peeled potatoes in ice water several hours ahead helps prevent browning and improves texture.
- Be cautious with salt as manchego cheese can be quite salty.
- Use a hand mixer on low speed to avoid gummy mashed potatoes from overmixing.
- Russet potatoes provide fluffier mashed potatoes, Yukon gold will yield creamier results.
- Freshly grate the manchego cheese for best melting and flavor.
- Add butter pats on top just before serving for extra richness and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
