These manchego whipped potatoes are a dreamy, silky side dish. The potatoes are whipped until light and fluffy, and the manchego melts into them for extra savory, cheesy flavor. Simply delicious.
Moving along in our Thanksgiving series…
Meet a pile of the most delicious mashed potatoes you’ll make this season.
Manchego whipped potatoes are airy and silky, whipped with freshly grated manchego cheese for a rich, savory taste. The texture is both fluffy and velvety — comfort food at its best.
A bit of background: I first heard about manchego whipped potatoes on Merritt Beck’s podcast, and I couldn’t stop thinking about them. A friend heard the same episode and mentioned how delicious they sounded, so I decided to recreate them at home.
I used my house mashed potato recipe as the base and adapted it to include manchego — the result is heavenly. The potatoes are super creamy and just the right amount of fluffy, with a savory depth from the cheese.
On Thanksgiving I keep things traditional, but these manchego whipped potatoes are perfect for Friendsgiving, a cozy weeknight dinner, or any time you want a special mashed potato side. I’ve served them with roasted chicken and green beans for a comforting meal, and they also stand up well alongside turkey, stuffing, and all the usual holiday sides. The cheesy flavor complements other dishes without overpowering them.
The most important step is tasting and seasoning as you go. Manchego varies in saltiness, so add kosher salt little by little and taste the potatoes before serving.
Trust me — you’ll want to make these.
Manchego Whipped Potatoes
Manchego Whipped Potatoes
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Ingredients
- 5 pounds russet or Yukon Gold potatoes, washed and peeled
- 12 tablespoons unsalted butter, plus more for topping
- 1 ½ cups heavy cream
- 12 ounces manchego cheese, freshly grated
- 1 to 2 teaspoons kosher salt
- freshly ground black pepper
- fresh chopped chives, for serving
Instructions
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Make-ahead: wash, peel and chop potatoes, then cover with cold water in a large bowl and refrigerate for 12 to 18 hours before cooking.
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Cut potatoes into halves or quarters so the pieces are similar in size for even cooking.
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Place potatoes in a large pot with cold water and a big pinch of salt. Bring to a boil, then cook until fork-tender, about 12 to 15 minutes (check at 10 minutes if pieces are small).
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While the potatoes cook, warm the butter and heavy cream together in a saucepan over medium-low heat until heated through.
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Drain potatoes well and return them to the pot. Use a masher or ricer to break them down. Add half of the butter-cream mixture and 1 teaspoon kosher salt. Use a hand mixer on low briefly, moving continuously to avoid overworking the potatoes — just a minute or two to smooth out any lumps. Stir in the remaining butter-cream, then add the grated manchego and let it soften and melt into the warm potatoes. Use the hand mixer a few more times to combine. Taste and adjust salt as needed, since manchego’s saltiness varies.
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When the potatoes are whipped and smooth, top with chopped chives and, if desired, additional pats of butter. Serve warm.
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To serve 4: halve the recipe and taste for seasoning before serving.
Did you make this recipe?
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Living for those butter pats.