A delightful twist on classic mashed potatoes with a spicy jalapeño kick.
Peel and dice the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potato chunks in a pot and cover with water. Add a pinch of salt.
Adding salt to the water enhances the flavor of the potatoes as they cook.
Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
Check the potatoes by piercing them with a fork; they should slide off easily when done.
Drain the potatoes and return them to the pot.
Returning the potatoes to the pot helps remove excess moisture.
Mash the potatoes with the butter until smooth.
For extra smooth potatoes, use a potato ricer instead of a masher.
Stir in the cream gradually until the desired consistency is reached.
Warm the cream slightly before adding to prevent cooling the potatoes.
Finely chop the jalapeños and mix them into the potatoes. Season with salt and pepper to taste.
Adjust the amount of jalapeño based on your spice preference.
Serve the potatoes warm, garnished with additional jalapeño slices if desired.
For a decorative touch, sprinkle with chopped parsley or shredded cheese.
Continue in our app for the best experience
