- Cook Time
- Prep Time
- 4 pounds baby red or baby Yukon gold potatoes, large ones halved
- 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.