Recipes RSS
José's Mashed Potatoes with Manchego and Olive Oil
November 2017
- 2 heads of garlic, top third of each cut off
- 4 tablespoons Spanish extra-virgin olive oil, divided, plus more for drizzling
- 6 pounds baking potatoes, peeled and cut into 2-inch chunks
- Water
- Salt
- 3 cups heavy cream, heated
- 1/2 pound young Manchego cheese, cut into 1/4-inch dice
Directions
Preheat the oven to 350°. Place the garlic on a large sheet of heavy-duty foil. Drizzle with 1 tablespoon olive oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then stir in the mashed garlic and slowly add the 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with a little more olive oil and serve.
(Photo courtesy of Food & Wine)
-
America Eats' Glazed Parsnips and Carrots
-
Get Your Island On with Beefsteak's Beet "Poke"
-
The Ultimate Tortilla Guide
-
Tortilla Española, Base Recipe
-
Variation 1: Tortilla de Patata con Chips
-
Variation 2: Tortilla with Tuna and Roasted Peppers
-
Variation 3: Tortilla con Pisto
-
Celebrate Spring with Oyamel's Vegetable Tacos
-
Sesame & Sea Salt Tortas with Piquillo Peppers & Tuna
-
Rosemary Tortas with Cheese and Membrillo
-
Beefsteak's Marinated Beet Salad
-
Pan con tomate
-
Inspired By Beefsteak's Kimchi-Wa Bowl
-
Patricia’s Gazpacho With Picos
-
Mussels In Escabeche With Potato Chips
-
Bravas Bowl
-
Potato Chip Omelette
-
Ode to Spring Vegetables
-
Russian Potato Salad for Your Spring Picnic
-
Roasted Red Pepper Spread
-
Mexican Fruit Salad
-
Asparagus with Spanish-Cured Ham
-
20 Vegetable Fried Rice
-
Tortilla de Patatas
-
Traditional Catalan Flatbread with Roasted Peppers and Anchovies
-
Catalan-style Spinach
-
Catalan Roasted Eggplant, Peppers, Onion and Tomatoes
-
Cold Tomato and Bread Salad
-
Brussels Sprouts with Ham and Apricots
-
Fried Potatoes with Cabrales Sauce and Fresh Blue Cheese
-
Gazpacho
-
Cauliflower with Olives and Dates
-
Artichokes with Quail Eggs and Spanish-Cured Ham
-
Patatas Bravas "New Way"
-
Herb-Marinated Olives
-
Chickpea Stew with Salt Cod
-
Green Chickpea Stew and Ibérico Ham