An easy way to add some extra decadence and heat to your standard mashed potatoes.
- Large pot
- Potato masher
- 1.5 lbs Little Potatoes
- 1 tsp salt
- 1/2 cup milk
- 2 Tbsp butter
- (For seasoning) salt and pepper
- 2 jalapeños, de-seeded and diced
- 1 cup cheddar, cubed
- 1 Tbsp chili powder
Add potatoes to a large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are tender.
Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is melted and milk is steaming.
Once potatoes are cooked, strain and transfer to a medium mixing bowl.
Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.
Chop ends off jalapeños and slice in half lengthwise. Use a small spoon and remove seeds. Dice.
Cut cheddar into small cubes.
Stir jalapeños, cheddar, and chili powder into the potatoes.