Jalapeno Mashed Potatoes
This recipe was inspired by beautiful light green cream mashed potatoes I had at the Ritz Carlton Hotel in Charlotte. Mine are not green in color but equally as delicious!
This recipe was inspired by beautiful light green cream mashed potatoes I had at the Ritz Carlton Hotel in Charlotte. Mine are not green in color but equally as delicious!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1400g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Peel and wash the potatoes. Cut them in half and cover with water. Boil with salt until fork tender.
- Boil the Jalapenos with the potatoes for 3 minutes, remove. Chop finely.
- Remove the potatoes when fork tender. Drain.
- Melt butter with the heavy cream and add the cheese to melt. Add Jalapeno to the cheese mixture. Add salt and pepper to taste.
- Add cheese mixture to the potatoes and mash or whip.
- Serve immediately.
Boiling the jalapenos with the potatoes for exactly three minutes tames their raw heat while retaining their crisp cellular structure for fine mincing. Red potatoes contain moderate starch compared to russets, meaning aggressive mechanical mashing releases too much polymer and yields a gluey texture instead of a smooth mash. Rice the potatoes through a food mill or use a hand potato masher rather than an immersion blender, because high-speed blades rupture starch cells and create an elastic paste.
Cream and butter must be warmed together before incorporation to prevent the milk fats from separating upon contact with hot starches. Shredding block mozzarella by hand ensures a smooth melt, whereas pre-shredded varieties contain anti-caking cellulose powders that inhibit proper emulsification in hot dairy sauces. Fold the warm cheese and pepper mixture into the drained potatoes gently using a silicone spatula to maintain an even distribution without overworking the starch.
Mashed potato dishes trace their roots to early European peasant cooking where boiling and mashing stretching ingredients provided reliable daily sustenance. Modern culinary adaptations frequently incorporate heavy dairy and regional peppers to introduce distinct regional profiles into traditional side dishes.
Leftover potatoes should be stored in an airtight container in the refrigerator within two hours of cooking and consumed within three days. Reheat gently on the stovetop over low heat with a splash of extra heavy cream to restore moisture lost during refrigeration.
