silky smooth + flavorful manchego & brown butter whipped potatoes
3 lbs yukon gold potatoes, peeled
1 ¼ cups whole milk
4 sprigs sage
2 sprigs rosemary
2 sprigs oregano
1 ½ sticks (or 6 oz) unsalted butter
4 oz manchego cheese, shredded
freshly cracked black pepper
Place the potatoes in a large pot and cover with cold water. Add a heaping palmful of salt. Bring the water to a boil. Once boiling, allow the potatoes to cook for about 15 minutes, or until fork tender.
Meanwhile, combine the milk, 2 sprigs of sage, rosemary, and oregano in a small saucepan over low heat. Allow to heat until the potatoes are done.
In another saucepan, add the butter and remaining 2 sprigs of sage over medium heat. Allow the butter to melt. Reduce the heat to medium-low. Cook the butter until browned, stirring often (it should be a rich amber color, not too dark).
Once the potatoes are done cooking, drain them in a colander. Transfer the hot potatoes to a food processor. Strain the milk and discard the herbs. Blend the potatoes, slowly streaming in the milk and brown butter until silky smooth (reserve a little bit of butter for garnish, along with the crispy sage).
Transfer the potatoes to a large bowl. Gently fold in the manchego cheese until melted. Season the potatoes with salt to taste. Serve the potatoes with a drizzle of brown butter, the crispy sage, and lots of freshly cracked black pepper over top.