Cheddar Jalapeño Smashed Potatoes by Lindsay Butler
Cheddar Jalapeño Smashed Potatoes
A mexican twist on a classic serves abt 10 Ingredients: 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 Directions: 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.