Ingredients
4 pounds baby red skinned potatoes
Salt
4 tbsp butter
3/4 to 1 cup milk or cream
2 1/2 cups shredded manchego cheese
Black Pepper
Preparation
Halve potatoes. Place in a deep pot, cover with water. PLace a lid on pot and bring to a boil. Uncover, salt the water and cook until tender, 12-15 min. Drain potatoes and add back to pot. Add butter, milk and cheese and smash the potatoes to the desired consistency. Season with salt and pepper.
