Tasty Tuesday: Spicy Mashed Potatoes

Thinking of whipping these babies up for Thanksgiving. Check it out! Jalapeno Cheddar Mashed Potatoes. WHAT?! Yum.

Ingredients

• 2 lbs red potatoes
• 2 jalapenos, roasted, peeled, seeded, chopped, then mixed with 1/4 c light cream and a few dashes salt to puree
• 3 tbsp butter
• 3 tbsp sour cream
• 1/2 pt light (or heavy) cream
• Salt to taste
• Shredded Mexican blend cheese
• Chopped chives

Directions
Preheat oven to 375. Wash potatoes, halve them, and put in a pot of lightly salted water. Bring to a boil and cook until tender, about 12 minutes. Drain.
 
In the meantime, transfer the jalapeno/cream/salt mixture to a blender and puree. I used my handheld immersion blender with one of the cup attachments since it was such a small amount.
 
Add jalapeno puree, butter, salt, and cream to potatoes. Whip until creamy using a handheld mixer; adjust salt as needed, add more cream and butter if you want to get them lighter/creamier. Note, I normally use my hand masher, but wanted light whipped potatoes for this dish.
 
Mix in the sour cream and transfer to a baking dish.
 
Top with the shredded cheese and bake for 15 minutes, or until the cheese has completely melted into the potatoes.
 
Top with chives and serve.  

Recipe stolen from Mary Ellen's Cooking Creations. Thanks, Mary Ellen!