Best 2 Manchego Mashed Potatoes Recipes
Indulge in a culinary journey with Manchego Mashed Potatoes, a harmonious blend of creamy textures and bold flavors. This elevated side dish transforms the classic mashed potatoes into a gourmet delight. Savor the rich, nutty notes of Manchego cheese, perfectly complemented by the velvety smoothness of Yukon Gold potatoes. Discover a symphony of flavors and textures in every bite, as roasted garlic and fresh herbs add depth and complexity. Explore the variations within this recipe, including a decadent truffle oil infusion and a zesty lemon-herb twist. Embark on a culinary adventure and elevate your next meal with these extraordinary Manchego Mashed Potatoes.
Check out the recipes below so you can choose the best recipe for yourself!
MANCHEGO MASHED POTATOES
a la Rachael Ray-- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well.
Provided by Sandi From CA
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole.
- Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
- Uncover, salt the water and cook until tender, 12 to 15 minutes.
- Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Nutrition Facts : Calories 458, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.9, Sodium 131.4, Carbohydrate 74.3, Fiber 7.7, Sugar 4.5, Protein 10.2
MASHED POTATOES WITH MANCHEGO AND OLIVE OIL
Steps:
- 1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork. 2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes. 3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.
Tips:
- For a creamy and smooth texture, use Yukon Gold or Russet potatoes.
- To enhance the flavor of the mashed potatoes, use high-quality Manchego cheese.
- If you don't have Manchego cheese, you can substitute Parmesan or Gruyère cheese.
- For a more decadent flavor, add a dollop of butter or sour cream to the mashed potatoes.
- For a crispy topping, sprinkle some grated Parmesan cheese or breadcrumbs on top of the mashed potatoes before baking.
- To make the mashed potatoes ahead of time, prepare them according to the recipe and then let them cool completely. Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- To reheat the mashed potatoes, place them in a baking dish and bake them in a preheated oven at 350°F for 20-30 minutes, or until heated through.
Conclusion:
Manchego mashed potatoes are a delicious and versatile side dish that can be paired with a variety of entrees. Whether you're serving them for a special occasion or a weeknight dinner, these mashed potatoes are sure to be a hit. With their creamy texture, cheesy flavor, and crispy topping, they're the perfect comfort food for any occasion.
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