Description
Creamy and rich Manchego Whipped Potatoes made with tender russet or Yukon gold potatoes blended with buttery cream and savory Manchego cheese. This comforting side dish is seasoned perfectly with kosher salt and black pepper, then topped with fresh chives for a delightful finish. Ideal for family dinners or special occasions, these potatoes offer a luscious, whipped texture and cheesy depth that pairs wonderfully with roasted or grilled meats.
Ingredients
Units
Scale
Potatoes
- 5 pounds russet or Yukon gold potatoes, washed and peeled
Dairy & Cheese
- 12 tablespoons unsalted butter, plus more for topping
- 1 1/2 cups heavy cream
- 12 ounces Manchego cheese, freshly grated
Seasonings & Garnishes
- 1 to 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- Fresh chopped chives, for serving
Instructions
- Prep the Potatoes: Wash, peel, and chop the potatoes into roughly equal chunks by slicing them in half or quarters depending on their size. For make-ahead prep, place chopped potatoes in a large bowl, cover with cold ice water, and refrigerate for 12 to 18 hours to prevent browning.
- Boil the Potatoes: Place the potato chunks in a large pot filled with cold water and add a big pinch of salt. Bring the water to a boil over medium heat, then continue boiling until the potatoes are fork tender, about 12 to 15 minutes. Check smaller chunks after 10 minutes to avoid overcooking.
- Heat Butter and Cream: While the potatoes cook, warm the unsalted butter and heavy cream in a saucepan over medium-low heat until heated through but not boiling. This ensures the butter melts smoothly into the potatoes later.
- Drain and Mash: Drain the cooked potatoes thoroughly and return them to the pot. Use a potato masher or ricer to break down the potatoes to your preferred consistency. Add half of the warm butter and cream mixture along with 1 teaspoon kosher salt. Begin mashing to incorporate.
- Whip the Potatoes: Use a hand mixer on low speed to gently whip the potatoes, moving around the bowl to break any large chunks without overmixing and turning them gummy. Continue for 1 to 2 minutes. Then, stir in the remaining butter and cream mixture for extra creaminess.
- Incorporate Manchego Cheese: Fold in the freshly grated Manchego cheese, stirring gently. Allow it to sit for a minute or two so the cheese melts into the warm potatoes, adding rich, cheesy flavor. Use the hand mixer a few more times briefly to blend everything evenly.
- Season to Taste and Serve: Taste the potatoes and season with additional kosher salt and freshly ground black pepper if needed, considering the saltiness of the Manchego cheese. Once smooth and well-seasoned, transfer to a serving dish, top with fresh chopped chives and optional pats of butter, then serve warm.
Notes
- For best texture, avoid overmixing with the hand mixer to prevent gummy potatoes.
- Make ahead tip: peeled and chopped potatoes can be soaked in cold water in the fridge up to 18 hours before cooking.
- Adjust salt carefully after adding Manchego cheese, as it can be quite salty.
- To serve fewer people, halve the recipe exactly and adjust seasoning accordingly.
- Use russet potatoes for fluffier texture or Yukon gold for creamier, buttery consistency.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 cup)
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
