Wednesday, October 2, 2013

Cheddar Jalapeño Smashed Potatoes by Lindsay Butler

Cheddar Jalapeño Smashed Potatoes

A mexican twist on a classic

serves abt 10

2 lbs baking potatoes (abt 6 med- large potatoes)
3 T flour [or alternative]
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Heat oven to 350F. Peel & slice potatoes. Cook potatoes in boiling water in saucepan 20 min or til tender; drain. Smash/ mash potatoes.  Whisk flour and milk in large bowl. Stir in sour cream and peppers and half of the cheese. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed w/ non-stick spray; top w/ the rest of the cheese. Bake 25-30 mins or till heated through.

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