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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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a la Rachael Ray- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well. Ingredients:
4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes |
salt |
4 tablespoons butter, cut into small pieces |
3/4-1 cup milk or 3/4-1 cup cream |
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese |
black pepper |
Directions:
1. Halve large potatoes, small ones can be left whole.
2. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
3. Uncover, salt the water and cook until tender, 12 to 15 minutes.
4. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
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