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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from Rachel Ray . These are awesome anve been tweaked ever so slightly. Ingredients:
4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes |
kosher salt, to taste |
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, cut into small pieces |
3/4-1 cup milk or 3/4-1 cup cream |
2 1/2 cups shredded manchego cheese (about 3/4-1 lb of cheese) |
fresh ground black pepper, to taste |
chopped fresh parsley or snipped fresh chives, as garnish |
Directions:
1. Halve large potatoes, small ones can be left whole.
2. Place potatoes in a deep pot.
3. Place lid on potatoes and bring them to a boil.
4. Uncover, salt the water and cook until tender, 12-15 minutes.
5. Drain potatoes and add back to the pot.
6. Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
7. Season with salt and pepper, to taste; garnish with parsley or snipped chives.
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