These jalapeno cheddar mashed potatoes are a one pot recipe, packed with flavor, cheese, and a spicy kick! Or bake it for crispy edges and extra cheese!
I don’t know where you are falling on the whole summer versus fall thing. At 35 weeks pregnant, I can tell you, I am ready to dive right in to fall, crisp weather, and temperatures below 60. Cold weather is my natural habitat. But blessedly, with our air conditioning cranked up, I let my imagination run and decided to whip up a cold weather favorite – mashed potatoes. And why not add some extra cheese, garlic, more cheese, and spicy jalapeno?
Because my cravings said so!
The air conditioning wars in our house continue. Ben, in full dad mode and me with the tiny human space heater attached to my front, are passive aggressively duking it out over one or two degrees on the thermostat. Call me crazy for firmly planting my comfort and hormonally induced hot flashes on a chilly 71 degrees. Ben and I will each walk by the T-stat and check what it is set to, checking to see if the other one changed it. And change it back again.
His 73 degrees might as well be 80 in my eyes. But here we are. So while I am working at home, it’s cranked way down. If I’m not covered in a blanket – it’s too warm. Ben can always put on more clothes – but there is a limit to what I’m taking off this summer, belly and all. HA!
And I intend to keep it that way.
Extra sour cream, heavy cream, and butter make these utterly sinful jalapeno cheddar mashed potatoes. One thing to take these up even another notch (like it was possible?!) is to roast the jalapenos before hand, and leave the seeds in for extra spice. If you want to serve these to kiddos, don’t be afraid! Taking the seeds out will take away nearly all the heat, but leave the flavor. Or you can try using a mild poblano pepper, too!
After you mash them, you can serve them right away, or take my approach, and top them with more cheese, and bake them until crispy!