Mashed Potatoes with Manchego and Olive Oil Recipe

Mashed potatoes are an all-time classic side. Whether it’s stirring in crème fraîche for lift or showering on Parmesan for umami, the variations are endless. But for 2015 F&W Best New Chef Katie Button, one version towers above the rest, from her mentor-turned-friend, José Andrés. “José’s recipe made me understand the true potential that this comforting side dish could have,” says Button. For her own mashed potato recipe, her typical go-to is Yukon Golds, but for this recipe, she followed Andrés’ instructions to the letter and used russets instead. Russets are starchier than Yukon Golds, which is critical for creamy mashed potatoes. The result was absolutely otherworldly: The potatoes were fluffy and light, blended with heavy cream and swirled with deeply savory Manchego and roasted garlic. When finished with a touch of extra-virgin olive oil, they yielded a dish that was indulgent and elegant all at once.

The potatoes’ flavor hinges on balance between the nutty sweetness of freshly roasted garlic against Manchego’s umami and gentle yogurt-like tang. Stirring the cheese into the warm mash lets it melt and thread through every bite. And while Spanish extra-virgin olive oil may not be in your pantry, it’s worth a quick pickup here for its fruity, peppery bite. This holiday season, no matter what mains are served, these mashed potatoes will wind up as the star of the show. 

Notes from the Food & Wine Test Kitchen

• Spanish extra-virgin olive oil is known for its fruity, peppery notes. You can find it at most stores or online at tienda.com. 
• If desired, use a potato ricer for super smooth mashed potatoes. 
• For a sharper, toastier flavor profile, swap in aged Manchego (12 months or older) instead of young. 

This recipe was developed by José Andrés; the text was written by Andee Gosnell.