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.

Ingredients

• 6 large russet potatoes
• 3 jalapeño pepers
• 2 cups fresh grated parmesan cheese
• 6 tablespoons butter
• 1 cup half and half
• 1 tablespoon salt

 Print This Recipe

Directions

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.

 Print This Recipe

Watch How To Make This Recipe

Jalapeno Popper Potato Salad

Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts of delicious baked potato flavors. It’s easy to make and will disappear fast at a cookout!

Ingredients

• 3 pounds medium red potatoes
• 1/2 pound bacon
• 2 jalapeno peppers
• 3 green onions
• 8 oz block cream cheese
• 1/2 pound mexican blend or monterey jack cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

 Print This Recipe

Directions

First, remove the cream cheese from the refrigerator and bring it to room temperature.


Next, stack the bacon slices and then cut them into small bits. Seperate the bits and place them into a frying pan. Fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove all of the bacon and place it on paper towels to dry.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover the potatoes with water. Bring the potatoes to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook the potatoes about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While everything is cooking, thinly slice the jalapeno peppers. Following this, chop the green onions. In a large bowl, combine the cream cheese, mayonnaise, garlic powder, and pepper. If you are not a fan of mayonnaise you can substitute with sour cream. Mix the dressing together for a minute. After slicing the potatoes, pour this dressing over them and mix well. Taste the potato with dressing mixture and decide if you want to add more mayonnaise (or sour cream) Stir in most of the bacon bits, green onion, jalapenos, and cheese leaving some behind as a topping. Check the flavor and add any salt if needed. Transfer the potatoes to a serving dish and top with the remaining bacon, peppers, onions, and cheese.

 Print This Recipe

Watch How To Make This Recipe

German Potato Salad

Need a side dish for your BBQ or party? This potato salad recipe is easy and super delicious. Unlike other side dishes, this one will get tore up guaranteed!

Ingredients

• 3 pounds red potatoes
• 1/2 pound bacon
• 1 white onion
• 1 tablespoon salt + 2 teaspoons
• 1/2 teaspoon black pepper
• 2 tablespoons white sugar
• 1 tablespoon dijon mustard
• 1/2 cup white wine vinegar
• 1/2 cup fresh parsley

 Print This Recipe

Directions

First dice a white onion and set aside. Next stack the bacon slices and then cut them into small bits. Seperate the bacon bits and place them into a frying pan.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While the potatoes are cooking, fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove half of the bacon and place it on paper towels to dry. Add the diced onions and continue to cook on medium heat until they turn translucent. Once translucent, add the sugar, 2 teaspoons of salt, 1/2 teaspoons of black pepper, and 1 tablespoon of dijon mustard. Next pour in the white wine vinegar and stir the pan making sure to scrape up anything burnt on the bottom. Raise the temperature to medium high and bring the pan to a boil. At this point turn off the heat and pour the bacon onion mixture over the potatoes. Stir the potato bacon onion mixture together until all potatoes are coated. Top with fresh chopped parsley and / or chives.

 Print This Recipe

Watch How To Make This Recipe