Whenever you think you know all of the Spanish side dishes that exist, remember that some hidden gems are waiting to be discovered.
One of them is the Spanish mashed potatoes, one of the most popular and easy Spanish recipes that you can find.
In this article, you will learn how to make the ultimate mashed potatoes from scratch, plus some tips for nailing this Spanish side dish recipe.
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Background of the Dish
The Spanish mashed potatoes have a key ingredient that makes them stand out: the manchego cheese.
This famous Spanish cheese is made from sheep’s milk (don’t knock it till you try it), and since the 1800s to the present day, thousands of manchego recipes have been created.
The Spanish mashed potatoes would be in the category of easy Spanish dishes with manchego, and we can assure you that it will be the tastiest mashed potatoes that you will try.
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Things You’ll Need for Spanish Mashed Potatoes
To prepare the Spanish mashed potatoes you will need cream cheese, manchego cheese, heavy cream (or milk), seasoning, and potatoes.
You will also need a potato masher or a fork as the equipment for this recipe.
Ingredients
- 1kg potato (7 medium-sized potatoes)
- 5 tablespoons heavy cream (or whole milk instead)
- 2/3 cup (150gr) cream cheese
- 3 tablespoons of Butter
- 1 1/3 cups (150gr) grated Manchego cheese
- Salt and pepper to taste
How to Make Spanish Mashed Potatoes – Step by Step Guide
- To make this tasty mashed potatoes recipe you have to start by washing the potatoes and bringing them to a boil in a pot with plenty of water. Cover the pot with a lid and cook for 25 minutes over medium heat or until soft.
- Now drain the potatoes and let them cool a bit. Peel and place the potatoes in a large bowl.
- With the help of a potato masher or fork, mash the potatoes with the cream cheese and the tablespoons of heavy cream (or whole milk).
- Once all the cheese gets dissolved, add the butter with a pinch of salt and pepper, and half of the shredded manchego cheese. Continue mashing and add more seasoning if necessary. If you feel that the puree is too compact, you can add a little extra milk.
- Then, grab a clay pot (or deep baking tray) and put a few tablespoons of water to moisten the surface. Put the puree and spread a layer of cheese to gratin on top.
- Now take it to the preheated oven at 200ºC (390°F) for about 10 minutes or until the cheese forms a crispy crust.
- Finally, you are ready to serve the Spanish mashed potatoes with Manchego cheese.
Substitution of Ingredients
Most of the recipes with manchego don’t let you make replacements for the ingredients, but with this Spanish mashed potatoes, you can.
You can make these ultimate cheesy potatoes mashed with other types of cheese, such as blue cheese, shredded parmesan, mozzarella, or any other soft meltable cheese.
Some people even use half cream cheese and half cheddar cheese spread for an extra cheesy flavor.
Besides that, you can give the perfect mashed potatoes a more Spanish flavor by adding minced (and cooked) garlic to the mash.
Tips on Serving Spanish Mashed Potatoes
We are the biggest fans of this cheesy mashed potatoes recipe because you can serve it at any time of the day.
You can serve the Spanish mashed potatoes as a side dish for lunch or dinner, and it goes well with different main dishes.
For example, the cheese mashed potatoes can go with a baked Spanish mackerel fillet, Spanish grilled chicken, braised Spanish pork cheeks, meatloaf, or anything actually.
If you want to give your cheesy mashed potatoes an extra texture, you can toast some almonds, chop them and place them on top of the mashed potatoes.
If you are looking for other Spanish side dishes, feel free to try the Tortilla de patatas, Papas arrugadas, or patatas a lo pobre.
How to Store Spanish Mashed Potatoes
After making the recipe for the Spanish mashed potatoes you can eat it right away, or store it.
In both cases, you should let the mashed potatoes come to room temperature before storing them.
The mashed potatoes with cheese can last up to 4 days in the fridge, and you have to store it in a covered container.
As well as other Spanish sides, you can also store this one in the freezer: again place it in a covered container and freeze it for up to 30 days.
Once you are ready to enjoy the homemade cheesy potatoes, take them to the fridge and let them thaw overnight.
Recipe Card: Spanish Mashed Potatoes
Spanish Mashed Potatoes Recipe
Whenever you think you know all of the Spanish side dishes that exist, remember that some hidden gems are waiting to be discovered.
One of them is the Spanish mashed potatoes, one of the most popular and easy Spanish recipes that you can find.
In this article, you will learn how to make the ultimate mashed potatoes from scratch, plus some tips for nailing this recipe.
Ingredients
- 1kg potato (7 medium-sized potatoes)
- 5 tablespoons heavy cream (or whole milk instead)
- 2/3 cup (150gr) cream cheese
- 3 tablespoons of Butter
- 1 1/3 cups (150gr) grated Manchego cheese
- Salt and pepper to taste
Instructions
- Wash the potatoes and bring them to a boil in a pot with plenty of water. Cover the pot with a lid and cook for 25 minutes over medium heat or until soft.
- Drain and let cool a bit. Peel and place the potatoes in a large bowl.
- With a potato masher or fork, mash the potatoes with the cream cheese and the tablespoons of heavy cream (or whole milk).
- Once all the cheese gets dissolved, add the butter with a pinch of salt and pepper, and half of the shredded manchego cheese. Continue mashing and add more seasoning if necessary. If you feel that the puree is too compact, you can add a little extra milk.
- Take a clay pot (or deep baking tray) and put a few tablespoons of water to moisten the surface. Put the puree and spread a layer of cheese to gratin on top.
- Take to the preheated oven at 200ºC (390°F) for about 10 minutes or until the cheese forms a crispy crust.
- After that time, serve the mashed potatoes with Manchego cheese and enjoy.
Notes
Heavy cream is perfect to give some extra creaminess to this cheese potatoes recipe, but you can use the same amount of whole milk instead.
The cheese is the main star of this manchego recipe, that's why it only calls for salt and pepper as the seasoning, though you can use others like nutmeg, onion or garlic powder, etc.
Nutrition Information
Yield
6Serving Size
qAmount Per Serving Calories 312Total Fat 19.5gSaturated Fat 12gCholesterol 61mgSodium 132mgCarbohydrates 30.2gFiber 3.7gSugar 1.4gProtein 5.6g
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