Print

Manchego & Brown Butter Whipped Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Silky smooth mashed potatoes infused with the nutty richness of brown butter, fragrant herbs, and the subtle tang of manchego cheese. This elevated side dish pairs beautifully with any meal.

Ingredients

Scale
  • 3 lbs Yukon gold potatoes, scrubbed
  • Kosher salt
  • 1 ¼ cups whole milk
  • 4 sprigs sage (divided)
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • 1 ½ sticks (6 oz) unsalted butter
  • ½ lb manchego cheese, shredded
  • Freshly cracked black pepper

Instructions

  • Cook the Potatoes:
    • Place the potatoes in a large pot and cover with cold water. Add a heaping palmful of salt.
    • Bring the water to a boil. Once boiling, cook the potatoes for about 15 minutes, or until fork-tender.
  • Infuse the Milk:
    • While the potatoes cook, combine the milk, 2 sprigs of sage, rosemary, and oregano in a small saucepan.
    • Heat the milk over low heat, allowing the herbs to infuse gently while the potatoes finish cooking.
  • Make the Brown Butter:
    • In another saucepan, melt the butter with the remaining 2 sprigs of sage over medium heat.
    • Reduce the heat to medium-low and cook, stirring often, until the butter turns a rich amber color and smells nutty (about 5–7 minutes). Be careful not to burn it.
  • Prepare the Potatoes:
    • Once the potatoes are cooked, drain them in a colander.
    • While still hot, gently peel off the skins (they should come off easily). Use a towel to protect your hands from the heat.
    • Pass the peeled potatoes through a food mill or ricer fitted with the finest disk into a large mixing bowl.
  • Combine the Ingredients:
    • Strain the warm milk to remove the herbs, then gradually add it to the potatoes, stirring with a wooden spoon until smooth.
    • Slowly add the brown butter (reserve a small amount for garnish) and stir until fully incorporated.
    • Fold in the shredded manchego cheese until melted and the mixture is silky smooth.
    • Season to taste with kosher salt.
  • Serve:
    • Transfer the whipped potatoes to a serving dish.
    • Drizzle with the reserved brown butter and garnish with crispy sage leaves.
    • Top with lots of freshly cracked black pepper.

Notes

  • Yukon gold potatoes are ideal for their creamy texture, but you can substitute with russet potatoes if needed.
  • For extra flavor, sauté the herb-infused milk with a touch of garlic before straining.
  • These potatoes pair exceptionally well with roasted meats or seafood dishes.

Nutrition

Find it online: https://deliceflash.com/manchego-brown-butter-whipped-potatoes/