Best 9 Jalapeno Roasted Garlic Cheddar Mashed Potatoes Recipes

JALAPENO CHEDDAR MASHED POTATOES

Steps:

• 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 jalapenos, 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 for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry.
• While the potatoes are cooking, warm the half & half in a second saucepan.
• Mash 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.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

JALAPENO POPPER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
• Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON

Steps:

• Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

ROASTED GARLIC AND JALAPENO MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
• Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

JALAPENO MASHED POTATOES

Steps:

• Thoroughly wash, clean, and dice potatoes.
• Place them in a pot of water with a dash of salt.
• Bring potatoes to a boil.
• Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
• Remove the pan from the heat and drain.
• In the same pot add the butter.
• Using a handheld masher, mash the butter into the potatoes.
• Add enough warm cream until desired smoothness is achieved.
• Season the potatoes with jalapeno, salt, and pepper to taste.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

BEN'S GARLIC CHEDDAR MASHED POTATOES

Steps:

• Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
• Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

JALAPEñO CHEDDAR POTATOES

Steps:

• Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
• Heat oil in a large cast-iron skillet over medium-high heat.
• Fry potatoes in oil until golden, about 5 minutes.
• Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
• Remove skillet from heat.
• Sprinkle cheese over potatoes.
• Residual heat will melt the cheese.