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Manchego and Smoked Paprika Mashed Potatoes

November 20, 2017
  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

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