Go brown, you’ll never be let down.

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

HERE’S WTF YOU NEED:
 1 large pot of salted water
 4 large Maris Piper or King Edward potatoes, peeled & chopped into chunks (or 6 medium sized ones)
 2 cloves garlic, skin on
 4 rashers bacon, fried and crumbled
 80 g butter, browned
 ½ cup cooking cream (at room temperature)
 ½ tsp wholegrain mustard
 ½ tsp smoked paprika
 sea salt (according to taste)
 ½ cup Manchego, cubed

HERE’S WTF YOU DO:
1

Bring a pot of salted water to a boil and boil your potato chunks and garlic cloves for 20 minutes or until tender.

2

While your potatoes are cooking, fry your bacon until crispy, drain on a kitchen towel and crumble once cool.

3

Your potatoes are done, drain in a colander, let it rest for a few minutes. Then, put the slightly cooled potatoes through a potato press or mash by hand (wear an oven mitt, do not burn yourself).

4

Start browning your butter on low heat in a deep saucepan, quickly adding in the room temperature cooking cream, mustard, paprika and stir through.

5

Plop them into the saucepan and stir through, mixing it all together.

6

Dump the cubed manchego in, stir until melted, season with salt, stir again and ready.

Ingredients

HERE’S WTF YOU NEED:
 1 large pot of salted water
 4 large Maris Piper or King Edward potatoes, peeled & chopped into chunks (or 6 medium sized ones)
 2 cloves garlic, skin on
 4 rashers bacon, fried and crumbled
 80 g butter, browned
 ½ cup cooking cream (at room temperature)
 ½ tsp wholegrain mustard
 ½ tsp smoked paprika
 sea salt (according to taste)
 ½ cup Manchego, cubed

Directions

HERE’S WTF YOU DO:
1

Bring a pot of salted water to a boil and boil your potato chunks and garlic cloves for 20 minutes or until tender.

2

While your potatoes are cooking, fry your bacon until crispy, drain on a kitchen towel and crumble once cool.

3

Your potatoes are done, drain in a colander, let it rest for a few minutes. Then, put the slightly cooled potatoes through a potato press or mash by hand (wear an oven mitt, do not burn yourself).

4

Start browning your butter on low heat in a deep saucepan, quickly adding in the room temperature cooking cream, mustard, paprika and stir through.

5

Plop them into the saucepan and stir through, mixing it all together.

6

Dump the cubed manchego in, stir until melted, season with salt, stir again and ready.

MASHED POTATO (WITH BROWN BUTTER)

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