"silky smooth manchego & brown butter whipped potatoes to kick of this year’s thanksgiving recipes! the one side dish you NEED on your holiday table. these potatoes are unbelievable...full of nutty brown butter, hearty herbs, salty manchego cheese, and freshly cracked black pepper. some of the BEST potatoes i’ve ever had."
Whipped Manchego and Brown Butter Potatoes
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 6-8
Recipe Card
ingredients
- 3 pounds Yukon Gold potatoes, scrubbed
- Kosher salt
- 1 1/4 cups whole milk
- 4 sprigs sage
- 2 sprigs rosemary
- 2 sprigs oregano
- 1 1/2 sticks unsalted butter
- 4 ounces manchego cheese, shredded
- Black peppercorns, freshly cracked
Method
Step 1
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, allow the potatoes to cook for about 15 minutes, or until fork tender.
Step 2
Meanwhile, combine the milk, 2 sprigs of sage, rosemary, and oregano in a small saucepan over low heat. Allow to heat until the potatoes are done.
Step 3
In another saucepan, add the butter and remaining 2 sprigs of sage over medium heat. Allow the butter to melt. Reduce the heat to medium-low. Cook the butter until browned, stirring often (it should be a rich amber color, not too dark).
Step 4
Once the potatoes are done cooking, drain them in a colander. When the potatoes are hot, gently peel off the skins (they should come right off; just use a towel to protect your hands from the heat). Pass the potatoes through a food mill or ricer fitted with the finest disk into a large bowl.
Step 5
Strain the milk and discard the herbs. Slowly add the warm milk and brown butter to the potatoes and whisk well until silky smooth (reserve a little bit of butter for garnish, along with the crispy sage). Fold in the manchego cheese until melted. Season the potatoes with salt to taste.
Step 6
Serve the potatoes with a drizzle of brown butter, the crispy sage, and lots of freshly cracked black pepper over top.