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.

MANCHEGO 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.

MANCHEGO POTATOES

Steps:

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

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.