Jalapeno Popper Mash (Edit recipe)

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One more loaded mash for y'all! This time, we're spicing things up with my Jalapeno Popper Mash. Fluffy yellow tater mash infused with Monterey Jack, roasted & raw jalapeno, cream cheese, and green onions.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4

Ingredients

6 whole Yellow Potatoes, + 1 Tsp. Himalayan Salt
2 Tbsp Butter, Unsalted
0.5 cup Heavy Cream (Whipping Cream)
.5 cup Cream Cheese, Full Fat, room temp
.25 cup Water, starchy potato water
.66 cup Monterey Jack Cheese, shredded
4 whole Jalapeño Pepper, 3 whole, 1 diced
3 cloves Garlic, lightly smashed
1 whole Extra Virgin Olive Oil, See Recipe
.5 bunch Green Onion (Scallion), sliced
.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cut the potatoes in to quarters. If you have a couple that are extra large, cut them in to 6 or 8 to keep all the chunks equal sized. Add these to a pot and fill with cold water to cover them. Season with 1 tsp. salt and set the pot on the burner. Bring the taters to a boil and once boiled, you'll cook them between 13 - 16 minutes until fork tender and perfectly cooked. Check them often with a fork after about the 13 min mark. Prior to straining, reserve 1/4 C of the starchy tater water.
In the meantime, preheat your oven to 425 F. Add 3 of the jalapenos and the garlic cloves to a parchment lined baking sheet. Drizzle with EVOO and season with a pinch of salt. Bake approximately 15 - 20 minutes, flipping halfway. The jalapenos should be blistered on both sides and feel fairly soft. Continue in the oven if needed until soft. Carefully remove the tray and set on to a wire cooling rack. Place the jalapenos in a bowl and cover them for a few minutes. Once they've steamed for a couple minutes, you should be able to peel off the skins fairly easily. Be careful as the peppers will still be warm. Discard the tops of the jalapenos and scoop out some of the seeds / pith, Chop up the roasted jalapenos and take the roasted garlic out of their skins, smashing them up on your cutting board.
Heat the butter and cream in a small, covered pot until warm.
Back to the potatoes. Now that they're fork tender, reserve 1/4 cup of the cooking liquid, turn off the heat, and strain your potatoes. Return the taters back to the pot and set the pot on to the burner that is now off. Pour in the hot cream and butter, room temp cream cheese, and toss in the smashed garlic. Use a potato masher to mash things up until combined but don't over work them. Some chunks are totally fine 🙂 Next, add the roasted jalapeno, most of the green onions, 1/2 Tsp. salt, potato water, diced, raw jalapeno, a few cracks of black pepper, and Monterey Jack cheese to the pot. Use a rubber spatula to work everything together until combined.
Immediately transfer them to a serving bowl and make a well in the center of the mash. Drop in as much butter as your heart desires and let that melt up. Garnish the taters with reserved green onions, a sprinkle of shredded cheese, and some sliced jalapeno if desired. ENJOY!

Notes

When I roasted the garlic cloves, they were pretty cooked and golden brown. I ended up just mashing them as best I could in with the taters. Ideally, I'd recommend mashing the garlic prior to adding it to the potatoes
If you can't access Monterey jack with Jalapenos, you can use regular Monterey Jack or even sub in a spicy Cheddar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	25 g
Carbohydrates:	46 g
Protein:	11 g
Cholesterol:	55 g
Sodium:	224 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.