JALAPEÑO “POPPER” MASHED POTATOES
RECIPE TYPE
Vegetarian, Holiday
SERVES
10 to 12
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Ingredients
INGREDIENTS
| 4lb Russet potatoes, peeled and cubed |
1 1/4 cups milk |
1/4 cup Longo’s Essentials Country Churned Salted Butter |
4oz cream cheese (1/2 brick), cubed |
1/2 tsp each salt and pepper |
1 1/2 cups grated Longo’s Grass-Fed Cheddar Cheese, divided |
1/4 cup finely chopped pickled jalapeños (plus extra for garnish) |
1/4 cup finely chopped green onion (approx.) (plus extra for garnish) |
Directions
DIRECTIONS
Cook potatoes in large pot of boiling salted water for 15 minutes or until fork tender. Drain well; return to a low burner for 1 to 2 minutes to dry.
Remove from heat and roughly mash.
Meanwhile, warm milk with butter in heatproof measure in the microwave for 60 seconds or until butter is melted. (Alternatively, heat in small saucepan set over low heat.)
Add milk-butter mixture, cream cheese, salt and pepper to potatoes; whip using a hand-held mixer (or mash with potato masher) until fluffy. Fold in 1 cup of the cheddar, jalapeños and green onion. (Make-ahead: Make the potatoes ahead of time and spread in an 8-cup casserole dish. Pop in the oven to reheat once the turkey comes out.)
Transfer to serving bowl. Sprinkle with remaining cheddar; garnish with extra jalapeños and green onion.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (2/3 cup potatoes or 1/12th recipe): 190 calories
Protein 5g | Fibre 2g |
Fat 10g | Sugar 2g |
Carbs 21g | Sodium 500mg |
