|
Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
|
|
Jalapeņo Mashed Potatoes
2 1/2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream, warm
1 roasted jalapeņo pepper, peeled and pureed
salt and pepper to taste
Thoroughly wash, clean, peel and dice potatoes. Place them in a pot of water
with a dash of salt and bring to a boil. Reduce the heat to a simmer and cook
the potatoes until fork tender, (about 12 to 15 minutes). Remove the pan from
the heat and drain. In the same pot add the butter. Using a handheld masher,
mash the butter into the potatoes. Add enough warm cream until desired
smoothness is achieved. Season the potatoes with jalapeņo, salt and pepper to
taste.
Yield: 6 servings |
|
