Jalapeno Parmesan Mashed Potatoes
Need to spice up your mashed potato side dish? Yes you do! Mashed potatoes are great as is but variety is the spice of life. By adding jalapeños and fresh grated Parmesan cheese, you can take your mashed potatoes to the next level. You can always reduce the jalapeños from 3 to 1 if you are sensitive to heat. But by removing the seeds, the heat is already greatly reduced.
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- 6 large russet potatoes
- 3 jalapeño pepers
- 2 cups fresh grated parmesan cheese
- 6 tablespoons butter
- 1 cup half and half
- 1 tablespoon salt
First, remove the potato skins then cut them into 2 inch blocks. Place the potatoes in a large pot, then add 1 tablespoon of salt, and submerge them with cold water. Next, bring everything to a boil over high heat and then reduce the heat to medium maintaining a rolling boil. Cook the potatoes for 30 to 40 minutes until the potatoes fall apart when sliced with a knife.
Remove the seeds from the jalapenos and dice them. Add the jalapenos to a medium saucepan with 2 tablespoons of butter. Sautee the jalapenos on a medium heat until they start to turn slightly brown. Add remaining butter and half and half then reduce the burner heat to low. Continue to cook this mixture until all the butter melts, then remove the pan from the heat and let it cool for 5 minutes.
When the potatoes are tender, remove them from the heat and drain off the water. Mash the potatoes, then and shredded parmesan cheese and stir for 1 minute. Next add the jalapeno butter and cream mixture, and stir for 1 minute. Salt and pepper to taste.
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