Manchego Smashed Potatoes

4 pounds baby red or baby Yukon Gold potatoes, large ones halved, peeled or not, to taste
salt
4 tablespoon butter, cut into small pieces
1/2 cup milk or cream
12 ounces manchego cheese, shredded
freshly ground black pepper

In a deep pot, cover the potatoes with water. Put on a lid and bring the potatoes to a boil.

Uncover the pot, salt the water and cook until tender when pierced with a fork, about 12 to 15 minutes.

Drain the potatoes and return them to the pot. Add the butter, milk and cheese and smash to desired consistency.

Season to taste with salt and pepper.

Makes 8 servings.