Go brown, you’ll never be let down.
Bring a pot of salted water to a boil and boil your potato chunks and garlic cloves for 20 minutes or until tender.
While your potatoes are cooking, fry your bacon until crispy, drain on a kitchen towel and crumble once cool.
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).
Start browning your butter on low heat in a deep saucepan, quickly adding in the room temperature cooking cream, mustard, paprika and stir through.
Plop them into the saucepan and stir through, mixing it all together.
Dump the cubed manchego in, stir until melted, season with salt, stir again and ready.
Ingredients
Directions
Bring a pot of salted water to a boil and boil your potato chunks and garlic cloves for 20 minutes or until tender.
While your potatoes are cooking, fry your bacon until crispy, drain on a kitchen towel and crumble once cool.
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).
Start browning your butter on low heat in a deep saucepan, quickly adding in the room temperature cooking cream, mustard, paprika and stir through.
Plop them into the saucepan and stir through, mixing it all together.
Dump the cubed manchego in, stir until melted, season with salt, stir again and ready.