Mashed Potatoes with Manchego and Olive Oil

José Andrés’ Manchego-laden mashed potatoes exemplify the lauded chef’s seamless integration of Spanish flavors into American classics.

- Katie Button,LUCY SIMON,VICTOR PROTASIO

I LOVE MASHED POTATOES more than any other food in this world. My favorite way to eat them is standing at the stove, spoon in hand, scooping straight from the pot. But it wasn’t until I read José Andrés’ recipe for mashed potatoes with Manchego cheese and olive oil that I understood the true potential that this comforting side dish could have.

I usually go for Yukon Golds when I make mashed potatoes at home, but for this recipe, I followed José’s instructions to the letter and used russets instead. The result was absolutely otherworldly: The potatoes were fluffy and light, and when blended with heavy cream, swirled with deeply savory Manchego and roasted garlic, and finished with a touch of extra-virgin olive oil, they yielded a dish that was indulgent and elegant all at once.

This recipe originally ran in Food & Wine back in December 2006 as part of José’s Spain-inspired Christmas feast. At the time that article was published, I couldn’t have known how José would go on to change my life forever.

Less than nine months later, in August 2007, I found myself in Washington, D.C., having just made the terrifying, exhilarating decision to drop out of a prestigious neuroscience PhD program. I walked around the city with a stack of resumes that screamed “PhD dropout with zero restaurant experience,” trying to get my foot in the door at any of the best places listed in a D.C. restaurant guidebook. Most restaurants barely glanced at me, and a few took my resume with a shrug and a “we’ll be in touch,” which I assumed was code for immediately lobbing it into the trash bin. Hopefully, they at least made the shot.