Description

These Manchego & Brown Butter Whipped Potatoes are a rich and creamy twist on classic mashed potatoes, featuring the nutty flavor of browned butter and the sharp, savory taste of Manchego cheese. Perfect as a comforting side dish, this recipe combines velvety Yukon Gold potatoes with luxurious dairy to create a luscious and indulgent accompaniment for any meal.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

Dairy & Fats

4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup grated Manchego cheese
2 tablespoons brown butter (see directions)
1/4 cup unsalted butter (for browning)

Seasonings & Garnish

Salt and pepper to taste
Fresh chives, optional for garnish

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Instructions

Make the Brown Butter: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Continue to cook for 4-5 minutes, swirling the pan occasionally until the butter turns golden-brown and emits a nutty aroma. Remove from heat and set aside.
Cook the Potatoes: Place peeled and chopped Yukon Gold potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce heat to simmer for 15-20 minutes or until the potatoes are fork-tender.
Whip the Potatoes: Drain the cooked potatoes and return them to the pot. Add 1/2 cup heavy cream and use a potato masher or hand mixer to mash the potatoes until smooth and creamy.
Add Cheese & Butter: Stir in the grated Manchego cheese, 2 tablespoons of the prepared brown butter, and 4 tablespoons unsalted butter. Mix thoroughly until the potatoes are fluffy, creamy, and well incorporated.
Season: Add salt and pepper to taste, mixing gently to combine.
Serve: Transfer the whipped potatoes to a serving dish. Garnish with fresh chopped chives if desired, and serve immediately while warm.

Notes

For best texture, use Yukon Gold potatoes as they create creamy and buttery mashed potatoes.
Brown butter adds a rich, nutty flavor; be careful not to burn it as it can turn bitter.
You can substitute Manchego cheese with aged Parmesan if Manchego is unavailable.
Use fresh chives or green onions to add a mild onion flavor and color contrast when serving.
Reheat leftovers gently on the stovetop with a splash of cream to restore creaminess.