Get ready to transform your boring mashed potatoes into a flavor explosion that will make your taste buds dance! These Jalapeño and Cheddar Mashed Potatoes aren't just a side dish – they're a culinary adventure that combines creamy, cheesy goodness with a spicy kick that will have everyone at your dinner table begging for seconds. Whether you're looking to spice up a weeknight meal or impress guests at your next gathering, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 jalapeños, diced
- Salt and pepper to taste
Instructions
- Place the peeled and cubed potatoes in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the potatoes to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15-18 minutes until potatoes are tender. Test doneness by piercing with a fork - they should easily break apart.
- While potatoes are cooking, prepare the jalapeños by removing seeds and finely dicing them. For less heat, remove all seeds; for more spice, keep some seeds intact.
- Drain the potatoes thoroughly in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- Add butter to the potatoes and begin mashing using a potato masher or electric mixer. Work slowly to create a smooth, creamy consistency.
- Gradually pour in warm milk while continuing to mash, ensuring even incorporation and preventing lumps.
- Fold in the shredded cheddar cheese, allowing it to melt slightly into the warm potatoes.
- Gently mix in the diced jalapeños, distributing them evenly throughout the mashed potatoes.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Transfer to a serving dish and optionally garnish with additional cheese or chopped jalapeño slices for presentation.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Jalapeño Heat Control: Remove all seeds for a milder flavor, or keep some for an extra spicy punch. Always wear gloves when handling hot peppers!
- Cheese Melting Trick: Grate the cheddar fresh and add it while the potatoes are still hot to help it melt smoothly.
- Avoid Gluey Potatoes: Don't overwork the potatoes when mashing – this can make them sticky and dense.
- Warm Your Milk: Heating the milk before adding helps create a smoother, more even consistency.
- Garnish for Wow Factor: Top with extra cheese, chopped jalapeños, or even some crispy bacon bits for added texture and flavor. Pro Tip: These mashed potatoes are best served immediately, but you can keep them warm in a slow cooker for up to an hour if needed.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
