Jalapeno Popper Mashed Potatoes Recipes
JALAPENO POPPER MASHED POTATOES
I wanted to make mashed potatoes with a spicy kick, and since we had a lot of jalapenos and cream cheese needing to be used up, and because we love jalapeno poppers, I came up with this recipe. The fiance ate 3 servings and asked me to make this every time we have mashed potatoes! They were a little spicy but they were the best mashed potatoes I've ever eaten!
Provided by vetteface
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.3 g, Cholesterol 83.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 19.6 g, Sodium 245.2 mg, Sugar 0.9 g
JALAPENO MASHED POTATOES
Make and share this Jalapeno Mashed Potatoes recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350.4, Fat 22.9, SaturatedFat 14.3, Cholesterol 67.8, Sodium 154, Carbohydrate 33.8, Fiber 4.2, Sugar 1.6, Protein 4.4
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
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5/5 (1)Category Appetizer & SideCuisine AmericanTotal Time 45 mins
- Add potatoes to a large pot and add enough water until the potatoes are just covered. Season with salt. Bring to a boil over high heat and cook until tender, about 15 minutes. Drain and move back to pan.
- In a medium frying pan, heat oil or butter over medium-high heat. Add the onions, garlic, jalapenos, salt, pepper, and oregano and cook until mixture is soft. Pour into mashed potatoes and stir again. *If using bacon, you add either cook it on the side or add the bacon with all the veggies and omit the oil. Cook until bacon is nice and crispy.
- *If you find your potatoes are a bit dry (they really should not be!) you can easily add in some milk to help :)
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Servings 8Total Time 1 hr 10 mins
From myrecipes.com
Servings 8Total Time 1 hr 10 mins
- Preheat oven to 350°F. Bring half-and-half, jalapeños, and garlic to a simmer in a medium saucepan over low. Remove from heat, and let steep 15 minutes. Strain jalapeño cream through a fine mesh strainer into a medium bowl, pressing down on jalapeños and garlic; discard solids.
- While jalapeño cream steeps, place potatoes in a large pot, and add cold water to cover by 1 inch; lightly salt. Bring to a boil over high. Reduce heat to medium, and simmer, uncovered, until potatoes are fork-tender, 10 to 12 minutes. Drain well in a colander. While still very hot, pass potatoes through a ricer into pot (a potato masher or food mill will also work). Fold in jalapeño cream, sour cream, softened butter, and 3/4 teaspoon of the salt until blended. Stir in Cheddar, pepper Jack, and 1 cup of the cooked bacon. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.
- Toss together crackers, melted butter, and remaining 1/8 teaspoon salt in a medium bowl; sprinkle over top of potatoes. Bake in preheated oven until heated through and top is golden brown, about 20 minutes. Sprinkle with remaining 1/2 cup bacon.
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- Peel, quarter, and boil potatoes in a large pot for 15-20 minutes or until potatoes are fork tender.
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Jalapeno Popper Mashed Potatoes. I wanted to make mashed potatoes with a spicy kick, and since we had a lot of jalapenos and cream cheese needing to be used up, and because we love jalapeno poppers, I came up with this recipe. The fiance ate 3 servings and asked me to make this every time we have mashed potatoes! They were a little spicy but they were the best …
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