There are so many ways to make mashed potatoes tasty, but, of course, one of our faves is simply layering in delicious jalapeƱo pepper. The jalapeƱo’s bright flavor and low-medium heat work very well with potato earthiness. And mixed in as a paste, the flavor is consistent with every bite.
š¶ļø Quick recipe snapshot
| Flavor profile | Buttery, creamy potato with the bright, green bite of jalapeƱo and a little tang from sour cream. |
| Primary heat source | Two jalapeƱo peppers, blanched and mashed into a paste. 2,500 to 8,000 SHU. |
| Heat level | Mild, and you control it, since the paste goes in a little at a time. |
| Texture | Fluffy and creamy, with the jalapeƱo spread evenly instead of in chunks. |
| Best uses | Next to steak, roast chicken, meatloaf or the holiday turkey. |
| Customization ideas | A third jalapeƱo or a serrano for heat, shredded cheddar for richness, or Yukon Golds for a creamier mash. |
| Before you start | About 40 minutes, most of it waiting on the potatoes. A potato masher makes the job easier. |
Flavor notes
JalapeƱos run 2,500 to 8,000 Scoville heat units, and two of them spread through a big pot of potatoes keep things mild. Most of the heat is in the pale ribs inside the pepper, so scrape those out along with the seeds if you want them milder still.
Turning the jalapeƱo into a paste is what makes this work. Blanch the halves in the potato water until they’re soft, then mash or mince them as finely as you can. A small food processor or a mortar and pestle makes it easier, and you won’t find a chunk of pepper in one bite and nothing in the next.
Add the paste a spoonful at a time, stirring and tasting as you go. JalapeƱos vary a lot from one pepper to the next, so you may not need it all, or you may wish you had a third pepper.
Russets are starchy, and they mash up light and fluffy. Mash them by hand with a potato masher, not in a blender or food processor, which can turn them gluey.
Warm the milk before it goes in. It mixes in more easily than cold milk and keeps the potatoes hot, and the teaspoon of sugar adds just a hint of sweetness next to the jalapeƱo. Then go easy on the salt until you’ve tasted, since the butter’s already salted.
Adaptation ideas
Most of these change the heat, or the richness.
- Want more heat? Leave the ribs in, add a third jalapeƱo, or swap one jalapeƱo for a serrano.
- Want some smoke? Char the jalapeƱos over a flame or under the broiler instead of blanching them. The blackened skins peel off easily once they’ve cooled a little.
- Want it cheesy? Stir in a handful of shredded sharp cheddar or pepper jack along with the butter.
- Want it creamier? Use Yukon Gold potatoes instead of russets for a denser, more buttery mash.
- Want it rustic? Leave the skins on and mash the potatoes a little less, so there’s some texture left.
Serving ideas
They go anywhere regular mashed potatoes would, but they really shine next to something rich.
- With steak. Grilled or pan-seared, with the juices running into the potatoes.
- With roast chicken. Spoon some pan gravy over the top and let it mix in with the jalapeƱo.
- With meatloaf. A classic comfort plate, with a little more heat than usual.
- At the holidays. Next to the turkey, for anyone at the table who wants something with a kick.
Storage notes
Let them cool, then keep them in a sealed container in the fridge and use them within three to four days.
To reheat, warm them gently on the stove or in the microwave with a splash of milk, stirring until they’re creamy again. Then taste them, since you may want to stir in a little more jalapeƱo paste.
Like this recipe? Youāll love these too:
- Chipotle And Roasted Garlic Mashed Potatoes: Another spicy mash, with smoky chipotle heat and mellow roasted garlic.
- JalapeƱo Mac And Cheese: More jalapeƱo comfort food, in a velvety cheese sauce.
- JalapeƱo Cornbread: A rustic side with jalapeƱo baked right in, for the same plate as your mash.
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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JalapeƱo Mashed Potatoes
Ingredients
- 4 to 5 medium Russet potatoes peeled if you like, and cut into large chunks
- 2 jalapeƱo peppers halved and seeds removed
- 1 stick salted butter
- 1 1/2 cups milk
- 1 teaspoon sugar
- sour cream as needed
- salt and black pepper to taste
- chives chopped, for topping
Instructions
- Peel the potatoes if you prefer your mashed potatoes without skin, then cut them into large chunks. In a large saucepan, cover the potatoes with water and add a dash of salt. Bring the water to a boil, then simmer until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain well.
- In a separate pot, warm the milk and sugar over low heat, stirring often, until the milk is steaming and the sugar has dissolved. Donāt let it boil.
- While the potatoes are cooking, blanch the jalapeƱo halves by dropping them into the simmering water with the potatoes until theyāre soft, about 5 minutes. Remove the jalapeƱos from the water, then mince or mash them into a fine paste. Peeling them is optional.
- Mash the potatoes with a potato masher (or a fork) while adding in the warm milk and the butter. Add sour cream to reach your perfect mashed potato consistency, and season with salt and pepper. Finally, add in the jalapeƱo paste little by little, stirring and tasting often to get the right heat for you.
- Top with chives and serve.
