Description
These Manchego & Brown Butter Whipped Potatoes offer a creamy and nutty twist on classic mashed potatoes. Yukon Gold potatoes are cooked until tender, then whipped with browned butter, warm milk, and finely grated Manchego cheese for a rich, flavorful side dish perfect for holidays or any special meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
Dairy & Flavorings
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 3/4 cup finely grated Manchego cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the peeled and chunked Yukon Gold potatoes and cook until very tender, about 15 to 20 minutes.
- Brown Butter: While potatoes cook, melt the unsalted butter in a small saucepan over medium heat. Continue cooking the butter until it turns golden brown and emits a nutty aroma, approximately 5 to 7 minutes. Remove from heat and set aside.
- Drain and Dry Potatoes: Drain the cooked potatoes and return them to the pot. Let them sit for 2 to 3 minutes to allow excess moisture to evaporate, ensuring creamier mashed potatoes.
- Whip Potatoes: Using a hand mixer or potato masher, whip the potatoes until mostly smooth and lump-free.
- Incorporate Ingredients: Add the browned butter, warm whole milk, finely grated Manchego cheese, kosher salt, and black pepper to the potatoes. Continue whipping until the mixture is light, fluffy, and creamy.
- Adjust Seasoning and Serve: Taste the whipped potatoes and adjust the seasoning if needed. Transfer to a serving dish and garnish with chopped fresh chives, if desired.
Notes
- For extra richness, substitute half the milk with heavy cream.
- Brown butter can be made a day ahead and refrigerated; rewarm before adding to potatoes.
- Add a touch of garlic or roasted garlic for a savory flavor enhancement.
