Manchego Whipped Potatoes.
These manchego whipped potatoes are a dreamy, silky side dish! The potatoes are whipped until fluffy and loaded with extra flavor from the manchego cheese that melts into the potatoes. Delicious!
Moving right along in our delicious Thanksgiving series…
Say hello to a pile of the most delicious mashed potatoes!
Manchego whipped potatoes are light and fluffy, whipped with freshly grated manchego cheese and loaded with savory, cheesy flavor.
I can’t even handle how creamy and wonderful these are!
A little fun background into these manchego potatoes: So I love following Merritt Beck and she has a podcast called Beck and Call. A few months ago she mentioned manchego whipped potatoes that she had at a restaurant and I could not stop thinking about them. Like could not AT ALL.
Lacy also listened to the same podcast and randomly told me about the manchego whipped potatoes that sounded so delicious.
I was like, well, we need to make some!
And that was that. I decided that these whipped potatoes had to be a thing that happened in my kitchen. And if we liked them, they could make it to my Thanksgiving table too!
Now in my family, you know things have to stay traditional on the actual Thanksgiving holiday. I have a recipe for my house mashed potatoes that are delicious! I took that recipe and used it as the base of these manchego whipped potatoes and oh my heavens.
So silky and fluffy at the same time.
Super flavorful and savory.
If your family sticks to traditional dishes on Thanksgiving day, these potatoes would be perfect for friendsgiving or even dinner one night.
I’ve made these at home with crispy chicken and green beans and the dinner is so cozy, comforting and everyone loves it.
But I’ve also served them with turkey, stuffing and all the regular old T-Day dishes and let me just tell you: they hold up. The cheesy flavor doesn’t take away from the other dishes.
The key here is making sure to TASTE your potatoes and season them as needed. This will differ based on how salty your cheese is, so you have to taste and add. It’s simple and… you get to taste the mashed potatoes. No complaints there!
Now you just need to make them.
Gosh, how I love these.
Manchego Whipped Potatoes
Manchego Whipped Potatoes
- 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.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
- 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.)
- While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.
- 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. 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. 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. 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.
- Once whipped and smooth, top with fresh chives. Serve the potatoes with a few pats of butter on top if you wish.
- To serve 4: Cut this recipe in half exactly. Taste and season with more salt if necessary.
Living for those butter pats.