I always thought my mashed potatoes were fine. Mashed potatoes are pretty straight forward, so I never thought much about improving them.
Then I read about a mashed potato contest Food & Wine sponsored between some of the nation’s top chefs. José Andrés won with the following recipe. How could I not try a recipe with such accolades? I’m so glad I did because his potatoes are the best mashed ones ever. I also put José up there with one of my most respected and acclaimed chefs. He began the World Central Kitchen and is responsible for cooking more than 650,000 hot meals and baking nearly 500,000 loaves of bread every day to support families facing extreme hardship. I’ve never been disappointed in any of his recipes I’ve tried either.
There aren’t really any secrets to this recipe. I use aged Manchego when I can find it and oftentimes I add a little more than called for. The last time I made them I purchased a package of cheese that said it was 1/2 lb. I chopped it into small squares called for in the recipe. The only problem was that when I weighed 1/4 lb. it was almost the entire package. Something wasn’t right so I just went ahead and added the entire package. The potatoes were fabulous.
Cut at least 1/3 off the garlic. Roast for an hour in foil, cool slightly before removing garlic.
Press out garlic into a small bowl, then mash it.
Lousy photo—too much steam for a photo. I just want you to see the size of the potatoes.
I use a potato masher because I have one. A fork will work too.
Add the diced Manchego when the potatoes are still warm so it melts.
Mashed Potatoes with Manchego and Olive Oil
1 head garlic, top third cut off
1 tablespoon + 3 tablespoons extra virgin olive oil, divided
3 pounds Russet baking potatoes, peeled and cut into 2-inch chunks
1 1/2 cups heavy cream, heated
1/4-pound Manchego* cheese, cut into 1/4-inch dice
1.Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with 1 tablespoon 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.
2.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.
3.Mash the potatoes with a potato masher or a hand mixer until smooth.
4.Mash in half of the hot cream. Add the remaining cream and mash again.
5.Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons olive oil. Season with salt and transfer to a serving bowl.
6.Drizzle with more olive oil, if desired, and serve.
To prepare ahead: Store cooled mashed potatoes in an airtight container in the refrigerator for up to three days. Reheat in a saucepan on the stove over low heat or in the microwave.
Makes 6 servings.
*Substitutes for Manchego are Pecorino Romano, Gruyere, Asiago or Gouda.
