Jalapeno Cheddar Mashed Potatoes

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!

Roasted Potatoes with Bacon Parmesan Vinaigrette

roasted potatoes in a white dish against a dark wood background

How to Bake the Perfect Potato

How to Bake the Perfect Potato in a glass dish against a white background
Yield: 4-6

Jalapeno Cheddar Mashed Potatoes

Ingredients:

  • 2 pounds baby red potatoes, quartered
  • 1 ½ cups shredded Cheddar (or other) Cheese
  • 1 jalapeno finely minced, seeds removed for less heat
  • 6 Tbsp Butter, cut into cubes
  • 2/3 cup Sour Cream
  • 1/3 cup Whipping Cream or Half and Half
  • 3 cloves Garlic, minced
  • Salt and Pepper to taste

Directions:

In a dutch oven bring a pot of heavily salted water to a boil. Add in the potatoes and boil until they are fork tender, about 12-15 minutes. While the potatoes are boiling, prepare the cheddar, jalapeno and garlic.

Drain the potatoes and return them to the dutch oven. Using a hand mixer, or a potato masher, add in the butter and allow to melt while blending the potatoes. Next, fold in the sour cream, and whipping cream. Lastly fold in the garlic, jalapeno, and cheddar cheese. Test the potatoes and season to taste with salt and pepper. Serve immediately – OR –

Spoon the mashed potatoes into a baking dish and put into a 375 degree preheated oven and bake for 20-25 minutes, or until the potatoes have turned slightly golden brown and the cheese is bubbly. Serve.