Jalapeno Mashed Potatoes with Cheese (No Gravy Needed)
Sneak Preview: These Jalapeno Mashed Potatoes with Cheese resemble the Papas con Chile at Abuelo’s. Because of the flavor of the cheese and jalapenos, you won’t need gravy.
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This recipe is inspired by the Papas con Chile at Abuelo’s, an upscale Mexican restaurant where they often serve them with Espinaca.
I make no claims that this is the recipe. Pretty sure it isn’t. No matter. We still like them a lot.
Three Reasons Why You Should Keep This Recipe Handy
- Although these definitely aren’t low-calorie, they don’t need gravy. The cheese and spicy jalapenos take care of that.
- Play with the number of peppers to suit your tolerance for spicy heat.
- These potatoes reheat beautifully, making them perfect for a potluck or for
taking to somebody’s house.
How To Assemble Jalapeno Mashed Potatoes with Cheese
1. Boil potatoes in a pot with water to cover.
2. Sauté green onions, peppers, and garlic in butter.
3. Add cream cheese, milk, and American cheese.
3. Drain cooked potatoes. Gently mix the vegetable-cheese mixture from step 2 with the potatoes.
5. Serve.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Jalapeno Mashed Potatoes with Cheese
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Ingredients
- 2 pounds (907 g) red potatoes, scrubbed and quartered
- 2 green onions, white parts finely chopped, green parts sliced thin
- ¼ cup (37 g) red bell peppers, chopped
- ¼ cup (37 g) green bell peppers, chopped
- ¼ cup (37 g) chopped green chiles, canned
- 2 tablespoons pickled jalapenos, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons butter
- 2 ounces (56 g) cream cheese
- ½ cup (114 g) whole milk
- ½ cup (70 g) shredded American cheese
- 1 teaspoon table or sea salt
- ¼ teaspoon freshly ground pepper
Instructions
- Boil 2 pounds (907 g) red potatoes, scrubbed and quartered in a large pot with enough water to cover. Reduce heat and simmer until fork tender.
- While potatoes cook, saute 2 green onions, white parts finely chopped, green parts sliced thin, 1/4 cup (37 g) red bell peppers, chopped, 1/4 cup (37 g) green bell peppers, chopped, and 1/4 cup (37 g) chopped green chiles, canned and 1 clove garlic, chopped in 2 tablespoons butter. Add 2 ounces (56 g) cream cheese and stir till melted. Whisk in 1/2 cup (114 g) whole milk till smooth. Add 1/2 cup (70 g) shredded American cheese and stir gently until melted.
- Drain potatoes and set them on the warm burner with the heat turned off for 5 minutes to dry them out. Use a masher to break up potatoes. Gently fold in vegetables. Season with 1 teaspoon table or sea salt and ¼ teaspoon freshly ground pepper.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.