Jalapeno Mashed Potatoes Print Email

2 pounds Russet potatoes
1 tsp kosher salt
2 jalapenos
8 TBS (1 stick) butter, room temperature (to taste)
1.5 cups milk
pinch of sugar
low fat sour cream to taste
fine sea salt and white pepper to taste
1/4 cup chopped fresh chives

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, cover and reduce to a simmer, cooking until the potato falls easily from the fork when deeply pierced. Drain and rinse pot and potatoes in hot water. Skin if desired and place pot back onto warm stove to dry.

While the potatoes cook, simmer milk with a pinch of sugar and reduce by about 40% - stirring and scraping regularly with a silicone spatula.

Meanwhile, split jalapeños, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove and cool. Wearing gloves, skin jalapenos, mash and chop to a paste.

Mash or whip the hot potatoes, slowly stirring in the milk and butter. Add sour cream as needed to obtain the consistency you like. Add about 1/2 tsp of the jalapeno paste. Taste and adjust with salt, pepper and as much jalapeno as you like. Fold in chives and serve.

– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com