Best Manchego Mashed Potatoes Recipes

MANCHEGO MASHED POTATOES

Steps:

• Halve large potatoes, small ones can be left whole.
• Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
• Uncover, salt the water and cook until tender, 12 to 15 minutes.
• Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

MASHED POTATOES WITH MANCHEGO AND OLIVE OIL

Steps:

• 1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork. 2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes. 3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

ROAST CHORIZO MASHED POTATOES WITH MANCHEGO AND CHARRED CHARD

Steps:

• Heat oven to 450°F. Place potatoes in a pot, cover with water, bring to a boil and cook to tender. Mash with milk, salt, pepper and cheese. While water for the potatoes comes to a boil, heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic then rub with halved ripe tomatoes. Drizzle bread with EVOO and season with salt. Serve potatoes, greens and roast chorizo with tomato toast alongside.

MASHED POTATOES WITH MANCHEGO AND OLIVE OIL

Steps:

• Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
• Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
• Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.