Jalapeno Roasted Garlic Cheddar Mashed Potatoes Recipes

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES

Steps:

• Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
• Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
• Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
• Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
• Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
• When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
• Make any other adjustments with seasonings to your liking!
• Enjoy!

JALAPENO MASHED POTATOES

Steps:

• Thoroughly wash, clean, and dice potatoes.
• Place them in a pot of water with a dash of salt.
• Bring potatoes to a boil.
• Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
• Remove the pan from the heat and drain.
• In the same pot add the butter.
• Using a handheld masher, mash the butter into the potatoes.
• Add enough warm cream until desired smoothness is achieved.
• Season the potatoes with jalapeno, salt, and pepper to taste.

JALAPENO CHEDDAR MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil and then reduce to a simmer. Split jalapenos, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove, cool and mince or peel and mash.
• Cover potatoes and simmer for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry.
• While the potatoes are cooking, warm the half & half in a second saucepan.
• Mash the hot potatoes, slowly stirring in the warm milk and soft butter as needed. Add about 1/2 tsp of the jalapeno, grated cheese and chives. Taste and adjust with salt, pepper and more jalapeno as desired.

ROASTED GARLIC AND JALAPENO MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
• Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

JALAPENO POPPER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
• Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.