Day 2 of mashed potato week! Yesterday I shared a basic rich and creamy mashed potato recipe with a surprise ingredient – mayonnaise. These jalapeno and cheddar mashed are very similar, just adding more flavor.
The first time I made the rich and creamy mashed potatoes for my family’s Christmas dinner, I was at my parent’s house. I brought a lot of ingredients and some equipment I knew they didn’t have. On my list of the things to bring (in my mind) was my potato ricer. Guess what I forgot? My potato ricer. Not that I don’t like a chunky mashed potato, but the very name of the recipe indicates that it wasn’t chunky. I planned to just use their hand mixer, when I spotted their Ninja. If you’ve never used one before, they are fantastic. Not as pricey as a Vitamix, but it works wonders! I fell in love with my parents’, and then Momma Marsha gifted me one last year. It’s the best! Anyway, I used their Ninja to blend the potatoes, and they turned out fantastic!
When I made the jalapeno and cheddar version of mashed potatoes, I used my Ninja again. It’s so much easier than the potato ricer – my arm always gets tired when you’re doing large batches 😦 As you know, I’m not a cheese fanatic, so I didn’t try these, but they sound fantastic with the jalapeno and cheddar combination. Of course, I had to use my official taste tester, the hubs, and he said they were good. That’s as best of a description I can really give, because that’s all he said, but I’m guessing he really liked them as he’s taken them two days in a row for lunch.
Mashed Potatoes with Jalapeno and Cheddar
Source: Adapted from Food and Wine
4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 stick unsalted butter
1 1/4 cup milk
1/2 lb shredded sharp white cheddar cheese
1 cup low-fat mayonnaise
1 large seeded jalapeno, minced
salt and pepper to taste
1. In a large saucepan, cover potatoes with water and bring to a boil. Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes. Drain potatoes.
2. In the same saucepan, melt butter in milk over moderate heat. Stir in white cheddar until melted. Remove from heat and press the potatoes through a ricer into the saucepan and mix well. Fold in the mayonnaise and jalapeno and season with salt and pepper to taste.