Jalapeno Mashed Potatoes Recipes

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces.
• Bake in the preheated oven until hot in the center, about 20 minutes.

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.

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.

Steps:

• Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil and then reduce to a simmer. Split jalapenos, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove, cool and mince or peel and mash.
• Cover potatoes and simmer for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry.
• While the potatoes are cooking, warm the half & half in a second saucepan.
• Mash the hot potatoes, slowly stirring in the warm milk and soft butter as needed. Add about 1/2 tsp of the jalapeno, grated cheese and chives. Taste and adjust with salt, pepper and more jalapeno as desired.

Steps:

• Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
• Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

Steps:

• Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
• Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

Steps:

• Place the potatoes in a large pot and cover with water by at least 1 inch.
• Add the salt.
• Cook the potatoes over moderate heat until they are tender (about 25 minutes).
• Drain the potatoes, allow to cool.
• When potatoes have cooled enough to handle, slice them very thin.
• Preaheat the oven to 350°F.
• Grease a large baking dish (9x13).
• Warm the butter and oil in a sacuepan over medium heat.
• When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• Stir in the pimientos, the jalapenos, and the jalapeno liquid.
• Sprinkle the flour over the vegetables; mix it in well.
• Pour the milk in gradually, stirring to avoid lumps.
• Simmer briefly until the mixture is thickened.
• Remove the pan from the heat, add the grated cheese, mix well.
• Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• Serve the potates hot.