Ever since I was a kid, mashed potatoes have been my go-to comfort food. But let’s be honest, sometimes they can get a little boring. That’s why I was so excited to discover this recipe for Jalapeño Popper Smashed Potatoes!
I love the idea of taking a classic dish and giving it a spicy, cheesy twist. It’s the perfect way to add a little excitement to your meal. The crispy skin, creamy interior, and fiery jalapeño flavor are a match made in heaven.
It’s like a flavor explosion in your mouth, with all the creamy goodness of mashed potatoes combined with the spicy kick of jalapeños and the cheesy indulgence of a popper.
I can’t wait to share this recipe with you. It’s so easy to make, even for novice cooks. Plus, it’s incredibly versatile. You can adjust the spice level to suit your taste, and it pairs well with almost any main course.
Ingredients
1. Baby Red Potatoes For The Starchy Base
I love using these little gems from my kitchen garden. These little guys are the heart of the dish, with their tender skin and buttery flesh, perfect for roasting and mashing.
2. Spices To Boost The Flavor
A good quality kosher salt, garlic powder, and black peppers, preferably freshly ground powder, make the potatoes outshine all main courses even as a side dish. Remember that with garlic powder, a little goes a long way.
3. Unsalted Butter
A blank canvas, ready to be flavored. I like to melt it slowly, watching it transform into liquid gold.
Combined with olive oil, it forms a classic combo that adds richness and flavor. I like to use a mix of both for the best results.
4. The Cheese
Pro tip: Always use a mix of sharp cheddar and Monterey Jack. The sharp cheddar adds a tangy flavor, while the Monterey Jack adds a creamy richness.
5. Jalapeño Peppers
These fiery little peppers add a kick of heat. I remove the seeds for a milder flavor, but you can leave them in for extra heat.
6. The Creamy Finish
Someone did me a solid a couple of months ago by recommending a mix of sour cream and ranch seasoning mix. These two ingredients add a tangy, creamy flavor that balances the heat of the jalapeños.
Now I religiously mix them together and dollop them on top of the potatoes.
Recipe
Let me start by sharing a funny childhood story related to the recipe.
The first time I tried making mashed potatoes, I was a kid helping out in the kitchen. I was so excited to mash those potatoes that I went a little overboard.
Let’s say they ended up looking more like glue than food! But hey, we all start somewhere, right?
Thankfully, this recipe is pretty foolproof, so even a kitchen newbie like my younger self could probably manage it.
Here’s what we’ll do. First, we’ll boil some baby red potatoes until they’re nice and tender. While those are cooking, I like to melt some butter in a pan and crisp up some chopped jalapeños.
The smell of those sizzling peppers always makes my mouth water!
Once the potatoes are cooked, I mash them up with the melted butter and some garlic powder, black pepper, and of course, a generous amount of cheddar cheese.
Now Comes The Baking Part!
We’ll spread the mashed potato mixture in a baking dish and top it with even more cheese and those delicious jalapeños. In the oven, it goes until everything is golden brown and bubbly.
The hardest part will be waiting for it to cool down enough to eat without burning your tongue!
This dish is perfect on its own, but you can also serve it with a side of jalapeño ranch dip for extra flavor. Trust me, these Jalapeño Popper Smashed Potatoes are going to be a hit at your next potluck or dinner party.
Why Are Baby Red Potatoes A Personal Pick?
I chose baby red potatoes for this recipe because I love their versatility and flavor. They have a tender skin and a buttery flesh that makes them perfect for roasting and mashing. Plus, they add a beautiful pop of color to the dish.
While russet potatoes are great for making fluffy mashed potatoes, they can sometimes become a bit dry. Yukon Gold potatoes, on the other hand, are a bit too waxy for this recipe. Baby red potatoes strike the perfect balance between the two.
Some Unique Tips & Tricks Straight From The Chef’s Kitchen
Tip # 1 By Gordan Ramsey
The key to fluffy mashed potatoes is to cook them just until they’re tender and you could test it by piercing the potato with a fork. Overworking will result in a gluey texture. Use a potato ricer or a potato masher to gently mash the potatoes.
Tip # 2 By Thomas Keller
The secret to perfect mashed potatoes is to use a combination of russet and Yukon Gold potatoes. Russet potatoes are starchy and fluffy, while Yukon Gold potatoes are creamy and buttery.
Tip # 3 By Bobby Flay
When making jalapeño poppers, use a variety of cheeses, such as cheddar, Monterey Jack, and cream cheese. The different textures and flavors will complement each other perfectly.
FAQs
How can we make this dish less spicy since jalapeños are already involved?
The spiciness level depends on the number of jalapeños and how you prepare them. If you want a milder flavor, remove the seeds and ribs. For a fiery kick, leave them in. You can always adjust the heat to your liking.
What can I serve with these potatoes?
These Jalapeño Popper Smashed Potatoes are a versatile side dish. They pair well with grilled meats, roasted chicken, or even a hearty soup. You can also serve them as a standalone appetizer or main course.
What if I don’t have ranch seasoning?
No worries! You can easily make your ranch dressing mix at home using dried herbs like dill, parsley, and chives. Or, you can use a combination of mayonnaise, sour cream, and a splash of lemon juice for a simple and delicious dipping sauce.
Jalapeno Popper Smashed Potatoes
Ingredients
- 1.5 pounds baby red potatoes
- 1/4 cup unsalted butter melted1
- Half teaspoon kosher salt
- Half teaspoon garlic powder
- Half teaspoon black pepper
- 2 medium jalapeño peppers seeded and finely diced
- A cup of sharp cheddar cheese shredded
- A cup of sour cream
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon jalapeño powder optional
Instructions
- Preheat the oven to 400°F (200°C). Scrub potatoes clean and prick with a fork. Boil in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- While the potatoes are still hot, mash them with a potato masher or a fork. Stir in the melted butter, salt, garlic powder, and black pepper.
- Gently stir in the diced jalapeños.
- Add the shredded cheddar cheese and mix until combined.
- Stir in the sour cream and ranch seasoning mix.
- Transfer the mashed potatoes to a greased baking dish. Sprinkle with additional cheese and jalapeño powder, if desired. Bake for 20-25 minutes, or until golden brown and bubbly.
- Serve hot with your favorite main dish.
