Manchego and garlic mashed potatoes



10-12 yellow-fleshed waxy potatoes
1 cup whole milk
6 cloves garlic, peeled and crushed
1/2 cup butter
300 g olive oil Manchego cheese, grated


1- Peel the potatoes and halve them lengthwise. If your potatoes aren't uniform size, leave the smallest ones whole. Drop the potatoes into a large pot of cold, salted water. Turn the heat up to medium-high and bring to a boil.

2- While waiting for the potatoes, add the milk to a small pot and put it on low heat. Add the garlic cloves and a pinch of salt and let them poach gently.

3- When the potatoes are fork-tender, drain them well in a colander, then return them to their pot. Fish the garlic cloves out of the pot of milk (or run it through a strainer, if needed). Add half the milk and half the butter to the pot of potatoes, then mash them until no large chunks remain. Add the remaining milk and butter, and the Manchego, and stir until uniform and smooth. Add extra milk, butter, and/or salt as needed. Serve hot with a small drizzle of olive oil.

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