Wednesday, May 5, 2010

Roasted Jalapeno Mashed Potatoes

On Cinco de Mayo, I went out for Mexican for lunch - my favorite kind of lunch! I wanted to cook something Mexican for dinner, but since I had just enjoyed enchiladas, rice, beans, and nachos at lunch, I decided to go with Mexican inspired, instead.

Jon marinated pork chops in a tequila/chili marinade that he whipped up and then grilled them. I found potato inspiration in
this recipe for Jalapeno Mashed Potatoes.

I love roasting peppers and the smoky flavor they bring to dishes. Jalapenos are spicy, but roasting them brings out a deeper heat, not the on the surface, tongue burning heat you get from raw jalapenos. To roast them, I simply placed them on the grates on my gas stove top. I flipped them around a few times until all sides were black and charred. Then I covered them for 10 minutes before gently removing the skins.



Ingredients

  • 2 lbs red potatoes
  • 2 jalapenos, roasted, peeled, seeded, chopped, then mixed with 1/4 c light cream and a few dashes salt to puree
  • 3 tbsp butter
  • 3 tbsp sour cream
  • 1/2 pt light (or heavy) cream
  • Salt to taste
  • Shredded Mexican blend cheese
  • Chopped chives

Directions

  • Preheat oven to 375.
  • Wash potatoes, halve them, and put in a pot of lightly salted water. Bring to a boil and cook until tender, about 12 minutes. Drain.
  • In the meantime, transfer the jalapeno/cream/salt mixture to a blender and puree. I used my handheld immersion blender with one of the cup attachments since it was such a small amount.
  • Add jalapeno puree, butter, salt, and cream to potatoes. Whip until creamy using a handheld mixer; adjust salt as needed, add more cream and butter if you want to get them lighter/creamier. Note, I normally use my hand masher, but wanted light whipped potatoes for this dish.
  • Mix in the sour cream and transfer to a baking dish.
  • Top with the shredded cheese and bake for 15 minutes, or until the cheese has completely melted into the potatoes.
  • Top with chives and serve.

I wish you could taste these potatoes through your computer screen! The jalapeno added the best flavor - not overpowering, but deep and smoky with just a touch of heat. We both had seconds, and I have to admit that I finished the potatoes over the next 2 days... leftovers were great!





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5 comments:

Joanne said...

Those look like some delicious mashed potatoes! I love the Mexican kick!

ashley said...

oh yum! these look fabulous! one of my favorite mexican restaurants has potatoes like these. the roasted jalapeno is fab! looks really good!

Stacy said...

MMM! Any way I can add mashed potatoes to a meal is fine with me!!

Achante said...

I made this last night to go along with an oven stuffer that I seasoned with Cumin, Ground Clove, Garlic, Lime Juice and Ground Coriander...OMG, these were THE BEST mashed potoatoes I have ever tasted. Instead of using chives, I chopped up some green onion and let the cheese melt on top of them. I also didn't use the sour cream because I wanted them a little thicker. I think I might be your new biggest fan!!!

Moviegirl03 said...

I made these last night, and I agree with the previous poster, they are the best mashed potatoes that I have ever had. I'm so glad we have leftovers so that I can eat them all week. Thanks for such a great recipe!