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Jalapeno Cheddar Mashed Potatoes Print Email


Whipped or mashed potatoes made with fat free half & half, spectacular cheddar and a hint of mild jalapeno flavor.

2 pounds Russet or Yukon potatoes
1 tsp kosher salt
1-2 jalapenos
8 TBS (1 stick) butter, room temperature
1 cup Fat Free Half & Half
1 cup grated aged cheddar or jack, young manchengo, or your favorite cheese
1/4 cup chopped fresh chives
sea salt and white pepper to taste

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 jalapeños, 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, cooking until the potato falls easily from the fork when deeply pierced - time depends on potatoes and conditions. Drain and rinse pot and potatoes in hot water, skin if desired – place pot back onto warm stove to dry.

While the potatoes are cooking, warm the fat free half & half in a second saucepan and soften the butter to room temperature. Grate the cheese and rest at room temperature.

Mash or whip 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. The potatoes can be mild with a light jalapeno flavor or as spicy as you like. Note: the heat of jalapenos varies throughout the year. – Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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