Manchego Smashed Potatoes Rachael Ray   From Every Day with Rachael Ray November 2006 EIGHT SERVINGS 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 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.

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