Follow these steps for perfect results
baby red potatoes
halved if large
baby yukon gold potatoes
halved if large
salt
to taste
butter
cut into small pieces
milk
warm
cream
warm
manchego cheese
shredded
black pepper
freshly ground
Halve large potatoes; leave small ones whole.
Place potatoes in a deep pot, cover with water, and bring to a boil with a lid on.
Uncover, salt the water, and cook until tender, about 12-15 minutes.
Drain potatoes and return them to the hot pot.
Add butter, milk or cream, and shredded Manchego cheese.
Smash the potatoes to your desired consistency.
Season with salt and pepper to taste.
Expert advice for the best results
Warm the milk or cream before adding to the potatoes for a smoother texture.
Do not overmix the potatoes; this can result in a gluey texture.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance; reheat gently.
Serve in a warm bowl and garnish with a sprinkle of extra Manchego cheese.
Serve alongside roasted chicken or beef.
Pairs well with a green salad.
The earthy notes of Rioja complement the Manchego cheese.
A malty Brown Ale won't overpower the potatoes.
Discover the story behind this recipe
Manchego cheese is a staple in Spanish cuisine.
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