Jalapeno Mashed Potatoes
This recipe was inspired by beautiful light green cream mashed potatoes I had at the Ritz Carlton Hotel in Charlotte. Mine are not green in color but equally as delicious!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 tablespoons butter
- salt and pepper to taste
- 2 pounds red potatoes peeled and cut in half
- 1 1/2 cups heavy cream
- 1 cup mozzarella cheese
- 3 jalapeno peppers seeded and de-veined
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1400g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Peel and wash the potatoes. Cut them in half and cover with water. Boil with salt until fork tender. Boil the Jalapenos with the potatoes for 3 minutes, remove. Chop finely. Remove the potatoes when fork tender. Drain. Melt butter with the heavy cream and add the cheese to melt. Add Jalapeno to the cheese mixture. Add salt and pepper to taste. Add cheese mixture to the potatoes and mash or whip. Serve immediately.
