Manchego Smashed Potatoes

November 2006
Manchego Smashed Potatoes

by 5 people

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We can see why these were a hit at Rach's Thanksgiving dinner with chef Adam Perry Lang and family: The spuds, not quite mashed, get a big flavor boost from the Spanish cheese.

Makes: 8 servings

Prep: 10 mins

Cook: 15 mins

  • 4 pounds baby red or baby Yukon gold potatoes, large ones halved
  • Salt
  • 4 tablespoons butter, cut into small pieces
  • 1/2 cup milk or cream
  • 12 ounces Manchego cheese, shredded (2 1/2 cups)
  • Freshly ground pepper
  1. In a deep pot, cover the potatoes with water. Cover the pot with a lid and bring to a boil. Uncover, salt the water and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the potatoes and return them to the pot. Add the butter, milk and cheese and smash. Season to taste with salt and pepper.
Tip Fast times
  • Shred the cheese for the mashed potatoes ahead of time.