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Manchego Mashed Potatoes

Manchego Mashed Potatoes

This recipe is a spin on the classic and could not be easier. When your Thanksgiving guests ask why the potatoes are so good this year, just say, “Spanish cheese” and leave them guessing.

  • Cooking: 22 min
  • Ready in: 32 min


  1. Cover potatoes with water in a medium stock pot. Add salt and heat over high until boiling. Boil potatoes until very tender (10-15 minutes depending on their size). Drain and add back to pot.
  2. While potatoes cook, place buttermilk and butter in a microwaveable bowl. Microwave on high until warm 30-60 seconds. Add warm buttermilk mixture, cream cheese, and seasoning to warm potatoes and coarsely mash with a potato masher to desired consistency.
  3. Spoon potatoes into serving dish. Serve immediately or cover with foil and keep warm in a 250° oven until ready to serve.

2 Replies to “Manchego Mashed Potatoes”

    1. Hi Kendall! Thank you for catching that error! We accidentally overlooked adding the 1/2 cup buttermilk to the ingredients list and just corrected it. Hope you enjoy this recipe. Please let us know how it turns out!

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