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La Margarita Restaurant Jalapeņo Mashed Potatoes
2 1/2 lbs. potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 C. heavy cream, warm
1 roasted jalapeņo pepper, peeled and pureed
salt & pepper to taste
Thoroughly wash, clean, peel and dice potatoes. Place them in a pot of water with a dash of salt and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, (about 12 to 15 minutes). Remove the pan from the heat and drain. In the same pot add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough warm cream until desired smoothness is achieved. Season the potatoes with jalapeņo, salt and pepper to taste.
Yield: 6 servings
Note: For fluffier potatoes add a pinch of baking powder.
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