Photo: Manchego Potatoes Recipe
Ingredients
- 4 pounds baby red-skinned or baby Yukon gold potatoes
- Salt
- 4 tablespoons butter, cut into small pieces
- 3/4 to 1 cup milk or cream
- 2 1/2 cups shredded Manchego cheese, about 3/4 to 1 pound of cheese
- Black pepper
Directions
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.
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By mjtaborn
on August 21, 2011
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These potatoes are an absolute HIT at my house! My teenage boys can't get enough of them! The cheese is expensive however, so we only make this at Thanksgiving and Christmas, but that makes them even more special. (Sam's Club sells it for about 1/2 what our grocery store does. I always put in more cheese than is called for, but it's not necessary - we are just cheese lovers here. I'd never heard of "manchego cheese" before, but it's absolutely delicious. This recipe is one of my family's favorites, that is certain.
By giddiupjake
on November 21, 2010
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I made this recipe for the first time for Thanksgiving 2009, for my family. It was fantastic!! I couldn't find my printed recipe this year (2010 and they want these potatoes again. I'm back printing it off one more time. This time I will make sure I know where I save it. Thanks Rachael!
By almalan_12455420
Las Vegas, 68
on December 19, 2009
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These potatoes were so easy to make and delicious to eat even without gravy... perfect starchy cheesy side dish!
I used a mixture of cheddar and pepper jack... the BOMB!
The best part was when I made thin patties the next day with the potatoes and fried them up to make potatoe pancakes.... my family loved them so much not one patty was left over.
So make sure to double the recipe to ensure you have enough for potatoe pancakes the next day =0
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