Go Back
Manchego Whipped Potatoes

Manchego Whipped Potatoes

The ultimate comfort food, Manchego Whipped Potatoes offers a creamy texture with a rich cheese flavor. Perfect for warming up those cold winter nights, this easy weeknight dinner is sure to impress everyone at the table. Make it tonight for a dish that’s both simple and extraordinary!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds russet or Yukon gold potatoes washed and peeled
  • 12 tablespoons unsalted butter plus more for topping
  • 1.5 cups heavy cream
  • 12 ounces manchego cheese freshly grated
  • 1 to 2 teaspoons kosher salt
  • 1 to taste freshly ground black pepper
  • to taste fresh chopped chives for serving

Equipment

  • Large Pot
  • Blender
  • Frying pan
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Peeler

Method
 

  1. Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
  2. Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
  3. Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
  4. While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.
  5. Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy.
  6. Mash in half of the butter and cream mixture and 1 teaspoon salt. Now is the time to use the hand mixer but you don’t want to over mix! Keep it on low speed and move it around the bowl constantly, just for a minute or two, breaking up any larger chunks that didn’t mash.
  7. Stir in the rest of the milk and butter mixture. Stir in the manchego and let it melt for a minute or two. As it sits in the potatoes, it will get warmer and meltier! Use the hand mixer a few times to blend everything together.
  8. Taste and season the potatoes with more salt if needed. This will depend on how salty your cheese is! Do not be afraid to add more salt if needed.
  9. Once whipped and smooth, top with fresh chives. Serve the potatoes with a few pats of butter on top if you wish.
  10. To serve 4: Cut this recipe in half exactly. Taste and season with more salt if necessary.

Notes

Tip 1: How to store leftovers - Place any cooled leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on the stovetop with a splash of cream to regain its creamy texture.
Tip 2: Can you freeze this? - Yes, Manchego Whipped Potatoes can be frozen. Just make sure they are completely cooled before transferring to a freezer-safe container. They can last up to 2 months in the freezer.
Tip 3: What to serve with this - These potatoes pair wonderfully with roasted meats, stews, or as part of a vegetarian buffet.
Tip 4: Variations - Try adding roasted garlic or herbs to customize the flavor.
Tip 5: Texture tips - Be careful not to over-mix your potatoes to keep them fluffy.