Jalapeno Mashed Potatoes Recipe

Turn up the heat on traditional jalapeno mashed potatoes. Adding a roasted jalapeno and pepper jack cheese takes plain jane potatoes to a new level.

You can even get great results in a pinch by substituting instant potatoes. Delicious results either way!

Ingredients:

• 2 1/2 lbs potatoes, peeled and diced
• 1/2 cup butter, cubed
• 1/2-3/4 cup heavy cream, warm
• 1 or 2 jalapeno pepper, roasted, peeled, and pureed or mashed
• 1 cup pepper jack cheese (shredded)
• salt and pepper
• Faster Method: You can substitute instant mashed potatoes in this recipe. Prepare according to package directions, then add jalapeno & pepper jack cheese.

Instructions:

1. Turn oven to 400 & roast 1 or 2 jalapenos on a baking sheet.
2. Transfer roasted jalapenos to a Ziploc bag & put them in the fridge to soften the skin. Once cool, peel, seed & mash the jalapeno- set aside.
3. Thoroughly wash, clean, and diced potatoes.
4. Place them in a pot of water with a dash of salt.
5. Bring potatoes to a boil.
6. Reduce the heat to a simmer and cook the potatoes until fork-tender, about 12-15 minutes.
7. Remove the pan from the heat and drain.
8. In the same pot add the butter.
9. Using a handheld masher or hand mixer, mash the butter into the potatoes.
10. Add enough warm cream until desired smoothness is achieved.
11. Season the potatoes with jalapeno, salt, and pepper to taste.
12. Mix in shredded cheese and stir until combined (Don’t over-stir, you want cheesy sections in the potatoes).

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