Manchego Smashed Potatoes

Red potatoes are smashed with spinach and Manchego cheese, and spiced and herbed for these Spinach and Manchego Smashed Potatoes.

So, last week I think it was, I was sorting my calendar for the next  month, looking at the to-dos and to-gos, and realized oh, holy crap, it’s NOVEMBER.  Oh, holy crap, it’s Thanksgiving! Oh, holy crap, Thanksgiving for the blog. I have to cook Thanksgiving for the blog.

The first thing I did was freak out. Then I got really excited because, you guys, we’re making a Spanish-inspired Thanksgiving here at THB, and it’s going to be so tasty and delicious that I think you may want to swap out your traditional for the tasty treats I’m bringing you this month, and then of course, the leftovers beyond.

(Skeptical of the Spanish Thanksgiving?  Then take a peek at the Middle Eastern one that I threw last year, which included good stuff like this, this, this oh, and this)

First things first, we’re making potatoes.  Not just your regular creamy, dreamy mash, but rather these spinach & manchego smashed potatoes.  These have some texture, vitamins from the spinach, and richness from the cheese. It’s all very good.

The are pretty easy and really only dirty one pot, which is key when you’re trying to juggle 5 courses with one efficiency stove and a single sink.  Efficiency and economy are key.  

I used red potatoes because I wanted some color, but I did have a bag of Yukon golds in my hand until I changed my mind at the last second. Prefer the Yukons?  You have my support.  

This is a cook, smash, mix, sprinkle and serve, all done in really as long as it takes the potatoes to cook.  And should you have leftovers (which, you probably won’t), I think croquettes would be brilliant.

Written during the 4th inning. #FlytheW

Manchego Smashed Potatoes

November 2, 2016

Servings: 4

Total: 30 min

Difficulty: Easy

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Red potatoes are smashed with spinach and Manchego cheese, and spiced and herbed for these Spinach and Manchego Smashed Potatoes.

By: Chrissy

Ingredients

• 1 1/2 pounds red potatoes, quartered
• 2-4 TB milk, depending on desired consistency
• 1 1/2 TB unsalted butter
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/8 tsp grated nutmeg
• 1 1/2 cups shredded Manchego cheese
• 1 cup loose leaf spinach, washed

Directions

• Step 1 Place the potatoes in a deep saucepan and cover with water. Set on the stove over medium-high heat and boil, cooking them until they fall apart easily with a fork. Drain the water and return to the pot.
• Step 2 To the pot, add the butter and cover until it’s almost melted, about 1 minute. Uncover, and add the milk, salt, pepper, paprika, nutmeg and smash using a potatoes masher or a fork. Fold in the spinach until wilted and finally, fold in the cheese. Serve immediately.