Do you ever go out to eat and think, “I would like to order all the sides.”?

I do. But, when I’m being particularly honest, I will tell you it’s not all the sides I want. It’s all the potatoes.

So, in the second installment of my Thanksgiving series, I give you manchego mashed potatoes, because they are awesome. See?

Make these for dinner tonight or Thanksgiving. You won’t regret it.

Want to recreate the entire, Spanish inspired meal? Here, you’ll find the game plan and the recipe for the Spanish turkey breast.

Manchego Mashed Potatoes
Serves 4

Ingredients:
8 yukon gold potatoes, quartered (assume 2 per person)
1/2 c. milk (use whatever you have on hand)
2 tbsp. butter
1/4 c. grated manchego cheese
Salt
Freshly cracked black pepper

Directions:
Add the potatoes to a large pot. Cover with cold water. Bring to a boil over high heat. Cook for seven minutes or until tender.

Drain. Then, add the milk, butter and cheese, along with salt and pepper. Mash. Season and adjust as needed.

Please note these mashed potatoes have the skins on, because 1. I don’t like fussy steps, and 2. I like the peels. If you neither of these apply to you, feel free to peel away. Just know, these potatoes are delicious either way.