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Episode 05: Manchego Mashed Potatoes

Serves 6-8


  • 6 large Yukon Gold potatoes, peeled & cut into 2-inch pieces
  • 1 cup of milk
  • 1 large bay leaf
  • 4 cloves of garlic, peeled
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tsp. of salt
  • 1 cup of Manchego cheese, shredded
  • 1 stick of butter, room temperature
  • 1/4 cup of sour cream
  • 1/2 to 3/4 cup of half and half (depending on how creamy you want your potatoes)

Salt and pepper to taste


  1. Pour milk into a large saucepan. Place the potatoes in it and put water to cover by two inches.
  2. Add the thyme, rosemary, bay leaf, and garlic cloves.
  3. Add 1 tsp. of salt. Turn on flame to medium-high and bring to a boil. Lower heat and let cook until potatoes are really tender.
  4. If you can, remove the sprigs of herbs and bay leaf.
  5. Drain potatoes and leaving the garlic pieces in.
  6. Place it all back into the hot pot.
  7. Mash the potatoes and garlic together or if you want, put it through a potato ricer.
  8. Add the butter, sour cream, half and half, and Manchego cheese plus bit of salt and pepper to taste
  9. Stir until combined and cheese is melted through. Don’t overmix.
  10. Season with more salt and pepper if you want.

May the Lord help us all!! Enjoy!!