As a kid, I usually had homemade mashed potatoes only once a year at Thanksgiving Dinner. I also remember them as a part of our elementary school lunch meal, usually paired with Salisbury Steak. My mom’s mashed potatoes were simple, but delicious. The school version was fine for an eight year old. But these are a bit different.
As you may have noticed, I made this recipe to serve alongside Guava-Braised Beef Brisket as suggested by Richard Sandoval in his cookbook New Latino Flavors.
This is what he says about the recipe: “So many dishes call out for mashed potatoes to sop up the sauce, but there are mashed potatoes . . . and then there are these. They’re made with Yukon Gold potatoes, a variety that has more flavor than standard baking potatoes, and some Oaxaca cheese for an extra boost of richness.”
They are definitely rich and creamy. And they worked great with the beef brisket, though I’m sure they would work well with many other meals too.
Mashed Potatoes with Oaxaca Cheese (Puré de papa con queso Oaxaca)
2 ½ pounds Yukon Gold potatoes, peeled and diced in large chunks
1/3 cup unsalted butter
2 tablespoons heavy cream
1 cup Oaxaca or string cheese, shredded
Salt and pepper, to taste
Place the potatoes in a pot large enough to cover them with an inch of salted water. Cover them and bring them to a boil over high heat. Once the water boils, reduce the heat to medium-low and leave the pot uncovered. Cook the potatoes until tender.
In a saucepan, melt the butter with the cream over low heat. Stir to combine and set aside.
Drain the potatoes well. Return them to the pot and add the butter/cream mixture. Stir in the cheese. Using a potato masher, prepare the potatoes to your liking (I like my mashed potatoes a little bit chunky). Season with salt and pepper, to your taste. Serve hot.
Categories: Side Dish