Jalapeno Mashed Potatoes
Servings
2Serving size
about one cupThis recipe can be multiplied and leftovers are fair.
Ingredients
| 2 quart Water |
| 1/2 pound Red potatoes |
| 1 Ounce Reduced fat monterey jack cheese (shredded) |
| 2 Tbsp Reduced fat buttermilk |
| 2 tsp. Reduced fat sour cream |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Pickled jalapeno peppers (minced) |
Instructions
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add cheese, buttermilk, sour cream, salt, pepper, and minced jalapeno. Mash potatoes until creamy.
WE like to leave some chunks in our potatoes. If you like them smooth it is best to use a potato ricer because over mashing will result in pasty potatoes.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
You can use fresh jalapeno with this as well, mincing it fine. There’s a slightly different flavor between the fresh and pickled, with the fresh being spicier. If you do use fresh begin with less — maybe only a teaspoon and adjust for flavor. The potatoes shouldn’t be so spicy as to overpower any dish you might serve with them.