It's no secret that the wife and I like food with a little kick to it. So when I was recently asked to bring a side dish to a potluck, I decided to make these awesome Jalapeño Mashed Potatoes.
I prefer to use Yukon Gold potatoes when making mashed potatoes but feel free to use whatever kind you prefer or whatever you have on hand. For a pound of potatoes, you will need roughly 3 medium-sized potatoes.
When it comes time to mash the potatoes, you can use a traditional potato masher or my preferred way is to use my hand mixer. So much easier to get the desired consistency.
🌶 How to Handle Hot Peppers
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
If you don't find these mashed potatoes hot enough, you can add another jalapeño. Remember that it's the jalapeño seeds that make them hot but you probably don't want the seeds in your mashed potatoes!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make these Jalapeño Mashed Potatoes: Yukon Gold Potatoes, Olive Oil, Red Onion, Garlic Cloves, Jalapeños, Sour Cream, Fresh Cilantro and Salt & Pepper.
🥣 How do I Make these Jalapeño Mashed Potatoes
Wash and cut potatoes into 2-inch pieces. Place in a large pot and cover with cold water. Bring to a boil and boil 15 to 20 minutes, until the potatoes are tender.
While the potatoes are cooking, heat olive oil over medium heat in a nonstick skillet. Saute onion, garlic, and jalapeño pepper 5 to 10 minutes.
Drain potatoes and mash. Fold in onion mixture. Stir in sour cream and cilantro, and mix well. Add salt and pepper to taste.
Jalapeño Mashed Potatoes
- 1 lbs Yukon Gold Potatoes
- 1 teaspoon Olive Oil
- 1 Cup Red Onion, sliced
- 2 Garlic Cloves, crushed
- 1 Jalapeño, seeded, diced
- 2 tablespoon Sour Cream
- ¼ Cup Fresh Cilantro, chopped
- Salt and Pepper
- Wash and cut potatoes into 2-inch pieces. Place in a large pot and cover with cold water. Bring to a boil and boil 15 to 20 minutes, until the potatoes are tender.
- While the potatoes are cooking, heat olive oil over medium heat in a nonstick skillet. Saute onion, garlic, and jalapeño pepper 5 to 10 minutes.
- Drain potatoes and mash. Fold in onion mixture. Stir in sour cream and cilantro, and mix well. Add salt and pepper to taste.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.