Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 Jalapeno Mashed Potatoes 2 quarts water 8 ounces red potatoes 1 ounce soy monterey jack cheese (shredded) 2 tbsps. non-fat buttermilk 2 tsps. reduced-fat sour cream 1/4 tsp. salt to taste fresh ground black pepper 2 tsps. pickled jalapeno (minced) Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 to 20 minutes until slightly soft in the middle. They should give when squeezed. Remove from heat and drain water. Add cheese, buttermilk, sour cream, salt, pepper and minced jalapeno. Mash potatoes until creamy. I like to leave some chunks in my potatoes. If you like them smooth it is best to use a potato ricer because over mashing will result in pasty potatoes. Serves 2. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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