Manchego Whipped Potatoes

Directions

1. Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size. Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
2. Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy. In a large bowl or bowl of a stand mixer, combine olive oil and cream. Add mashed potatoes to the cream mixture and 1 teaspoon salt. Mix on low speed for a minute or two, breaking up any larger chunks that didn&rsquo,t mash.
3. Stir in the manchego and let it melt for a minute or two. As it sits in the potatoes, it will get warmer and meltier! Use the mixer a few times to blend everything together. Taste and season the potatoes with more salt if needed (Depending on how salty your cheese is.) Once whipped and smooth, top with fresh chives.