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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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These are soooo good! Do not be afraid of the jalapeno, they do not end up at all spicy. (in fact, I often add more then one!) You will never go back to boring mashed potatoes again! Ingredients:
1 lb red potatoes, cut into chunks |
1 lb yukon gold potato, cut into chunks |
1 fresh jalapeno pepper, sliced |
12 ounces baby carrots |
6 whole garlic cloves |
1 (16 ounce) package frozen white corn, thawed |
1/4 cup butter or 1/4 cup margarine |
1/2 cup shredded cheddar cheese |
salt and pepper |
Directions:
1. Place potatoes, carrots, jalapeno pepper and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 mins or until potatoes are tender. Drain water from pot.
2. Stir in butter. Mash this mixture using a potatoe masher until the butter is melted, and the potaotoes have reached the desired consisistency.
3. Mix in cheese, corn, salt and pepper to taste.
4. Serve hot, and ENJOY!
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