Description
Creamy manchego & brown butter whipped potatoes elevate classic comfort food with Spanish cheese and nutty browned butter. Rich, silky mashed potatoes promise a luxurious side dish you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) Yukon gold potatoes
- 1/2 lb (227 g) manchego cheese, shredded
- 1 1/2 sticks (6 oz or 170 g) unsalted butter
Dairy and Seasonings:
- 1 1/4 cups (296 ml) whole milk
- Kosher salt
- Freshly cracked black pepper
Herbs:
- 4 sprigs sage
- 2 sprigs rosemary
- 2 sprigs oregano
Instructions
- Submerge whole potatoes in a spacious pot filled with cold, generously salted water, ensuring complete coverage.
- Ignite the heat source and bring liquid to a rolling boil, then simmer potatoes until they yield effortlessly when pierced with a fork, approximately 15 minutes.
- Simultaneously, craft an aromatic herbal infusion by gently warming milk with sage, rosemary, and oregano sprigs over a low flame, allowing flavors to meld delicately.
- In a separate pan, transform butter into a nutty, amber-hued liquid by carefully monitoring its metamorphosis over medium-low heat, incorporating additional sage sprigs.
- Drain potatoes thoroughly and carefully remove skins while still piping hot, utilizing a protective cloth to shield hands from intense temperature.
- Press peeled potatoes through a fine-meshed food mill or ricer, creating a cloud-like texture in a spacious mixing vessel.
- Strain the herb-infused milk and gradually incorporate into the potato base, stirring until a velvety consistency emerges.
- Introduce brown butter, reserving a small portion for final embellishment, and fold until completely integrated.
- Gently blend shredded manchego, allowing the cheese to melt seamlessly and elevate the potatoes’ luxurious profile.
- Season with kosher salt, calibrating flavors to personal preference.
- Transfer the whipped potatoes to an elegant serving dish, drizzling reserved brown butter and adorning with crisp sage leaves.
- Finish with a generous cascade of freshly cracked black pepper, adding visual and aromatic complexity.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the fluffiest, most luxurious texture that absorbs flavors beautifully.
- Keep milk and butter warm but not boiling to prevent separation and maintain smooth, creamy consistency.
- Gently heating herbs in milk releases deeper, more complex aromatics that elevate the entire dish’s flavor profile.
- Shred manchego while slightly cold for easier handling and more even melting throughout the potatoes.
- Swap whole milk with plant-based alternatives like oat or almond milk for a vegan version, ensuring similar richness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 375
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg