TEX-MEX MASHED POTATOES
Posted: December 1, 2009 9:20 pm
Pen.....I doubled the recipe and this is the amount that I made.
4 POUNDS RED POTATOES
1 STICK BUTTER
1 1/2 CUPS WHOLE MILK, HEATED
PEPPER
1 POUND GRATED MONTEREY JACK CHEESE
1/2 CUP SLICED GREEN ONIONS (PLUS EXTRA FOR TOP)
4 JALAPENOS, MINCED WITH A FEW OF THE SEEDS (PLUS EXTRA FOR TOP)
SOUR CREAM - APPROX. 1/2 TO 1 CUP
COVER WHOLE POTATOES WITH COLD SALTED WATER. SIMMER 40 MINUTES OR UNTIL TENDER. DRAIN. DO NOT PEEL. SMASH WITH 1 STICK BUTTER, HOT MILK AND PEPPER.
ADD CHEESE, 1/2 CUP GREEN ONIONS AND THE 4 JALAPENOS. ADD SALT IF NEEDED . PUT IN SERVING DISH AND TOP WITH SOUR CREAM AND REMAINING GREEN ONIONS AND JALAPENOS.
********** This is from my Mom who served this at Thanksgiving. They were very good.
But it's a LOT of potatoes.
4 POUNDS RED POTATOES
1 STICK BUTTER
1 1/2 CUPS WHOLE MILK, HEATED
PEPPER
1 POUND GRATED MONTEREY JACK CHEESE
1/2 CUP SLICED GREEN ONIONS (PLUS EXTRA FOR TOP)
4 JALAPENOS, MINCED WITH A FEW OF THE SEEDS (PLUS EXTRA FOR TOP)
SOUR CREAM - APPROX. 1/2 TO 1 CUP
COVER WHOLE POTATOES WITH COLD SALTED WATER. SIMMER 40 MINUTES OR UNTIL TENDER. DRAIN. DO NOT PEEL. SMASH WITH 1 STICK BUTTER, HOT MILK AND PEPPER.
ADD CHEESE, 1/2 CUP GREEN ONIONS AND THE 4 JALAPENOS. ADD SALT IF NEEDED . PUT IN SERVING DISH AND TOP WITH SOUR CREAM AND REMAINING GREEN ONIONS AND JALAPENOS.
********** This is from my Mom who served this at Thanksgiving. They were very good.
But it's a LOT of potatoes.