Sunday, November 11, 2012

cheesy baked jalapeño mashed potatoes

thanksgiving is just around the corner(!!!), so let's talk mashed potatoes! everybody has their own way of making them, but i thought i'd try something new by adding some heat and lots of yummy cheese, and then baking them like a casserole. all i have to say is, if these don't make it to your thanksgiving table, they should at least make it to your dinner table

this recipe serves 4-6 as a side dish, but adjust the quantities for your family! when i made these, i wanted to make it special by serving in little ramekins, but i've written the recipe for a standard 8x8 baking dish. (but if you have the ramekins, it makes for a super cute presentation!!)

here's what you'll need:
1 tblspn. butter, plus 1/4 cup (1/2 stick) melted for later
1 tsp. salt
2 lbs. red potatoes, peeled and cut into small (about 1 inch) pieces
1 cup shredded pepper jack cheese
1/2 cup milk (i used skim, but use whatever!), room temperature
1/2 cup light sour cream
2 green onions, chopped
2 jalapeños, chopped
1/2 cup shredded cheddar cheese

preheat oven to 400. spray an 8x8 baking dish with cooking spray (or grease with butter).

in a large saucepan, combine 1 tblspn. butter, salt and potatoes. add enough cold water to cover the potatoes by 1 inch. bring to a boil and cook potatoes about 15 minutes, or until very tender. drain and return them to the same pot. mash potatoes until they reach desired smoothness (some people like completely smooth; i like to keep some chunks in there). mix in the pepper jack, sour cream, green onions, jalapeños, milk, and 1/4 cup melted butter. season with salt and pepper to taste. transfer to the prepared baking dish and sprinkle with cheddar cheese.

bake for 20-25 minutes, until the cheese is bubbly and delicious! new favorite potatoes and ultimate comfort food: check.

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