Mashed Potatoes With Manchego and Olive Oil 12.000

Jennifer Chase for The Washington Post

Nov 16, 2016

Cheese and oil, instead of butter, add extra richness here.

Be sure to add the oil gradually, so it’s evenly incorporated.

Make Ahead: The mashed potatoes can be refrigerated for up to 3 days in advance; to reheat, cover and steam in a heatproof bowl over a pot of barely bubbling water, stirring occasionally until warmed through.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 2 heads garlic, top third of each cut off
  • 1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
  • 6 pounds baking (russet) potatoes, peeled and cut into 2-inch chunks
  • Kosher salt
  • 3 cups heavy cream
  • 8 ounces young Manchego cheese, cut into 1/4-inch dice


Preheat the oven to 350 degrees.

Drizzle the exposed garlic lightly with oil, then wrap each head in heavy-duty aluminum foil. Roast for about 1 hour, until the garlic is soft. Squeeze the cloves from the skins into a medium bowl and mash with a fork to a pastelike consistency.

Meanwhile, place the potatoes in a large pot and cover with water by a few inches. Bring to a boil over medium-high heat and add a generous pinch or two of salt. Cook for about 20 minutes or until the potatoes are tender. Heat the cream in a separate saucepan over medium-low heat or in the microwave until warmed through.

Drain the potatoes and return them to the pot over medium-high heat. Cook for 1 minute (to evaporate any excess moisture), then mash with a potato masher. Add half the heated cream, mashing until well incorporated. Add the remaining cream, stirring to incorporate, then add the cheese, stirring until it has melted.

Gradually stir in the mashed garlic and 3 tablespoons of the oil until well incorporated. Taste, and add salt as needed.

Just before serving, transfer the warmed potatoes to a bowl and drizzle with the remaining tablespoon of oil.

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Recipe Source

Adapted from a recipe by chef José Andrés on the Food & Wine magazine website.

Tested by Maura Judkis.

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