Manchego Potatoes Food

MANCHEGO MASHED POTATOES RECIPE - ADD A SPANISH TWIST TO THIS CREAMY SIDE DISH

Manchego Mashed Potatoes Recipe - Add a Spanish Twist to this Creamy Side Dish image

These delicious Manchego mashed potatoes are the perfect side dish for a holiday meal.

Provided by Lauren Aloise

Time 40m

Number Of Ingredients 7

Ingredients

2 lbs 900 g of good mashing potatoes (I like Yukon Gold potatoes), peeled and cut in half
6 Tablespoons 90 ml heavy cream
1/4 cup whole milk
2 Tablespoons 30 g butter
2 Tablespoons 30g extra virgin olive oil
1/4 teaspoon of salt
1/2 cup grated Manchego cheese (I buy a very cured one for added flavor)

Steps:

Add the potatoes to a large pot and cover with cold water. Bring to a boil and then simmer until fork tender.
Drain the potatoes and mash with a potato mashed.
In the meantime, heat the cream, milk, butter, salt, and olive oil until warm.
Slowly add in the warm liquids while mashing.
You can optionally whip the mashed potatoes with a hand blender for a smoother texture (don't whip too much or the potatoes might become gluey).
Finally, fold in the grated Manchego cheese.
Taste for salt and adjust if necessary. Serve immediately.
To reheat, warm the mashed potatoes in the microwave and heat about 1/4 cup of whole milk separately. Drizzle in the whole milk little by little until the potatoes are at the desired consistency.
Enjoy!

Nutrition Facts : Calories 289.48 kcal, Carbohydrate 27.33 g, Protein 6.08 g, Fat 17.83 g, SaturatedFat 9.08 g, Cholesterol 41.68 mg, Sodium 173.8 mg, Fiber 3.33 g, Sugar 1.71 g, ServingSize 1 serving

MANCHEGO MASHED POTATOES

Manchego Mashed Potatoes image

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

Ingredients

4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or 3/4-1 cup cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper

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

SAGE POTATOES AU GRATIN

Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons butter, divided
2 cups heavy cream
1/2 teaspoon kosher salt, plus more for seasoning
10 fresh sage leaves
1 pound russet potatoes
Cayenne pepper
1/2 cup grated Manchego cheese

Steps:

Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

PISTO MANCHEGO

Pisto Manchego image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Anonymous

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g