The jalapeno popper craze continues just in time for the holidays.
Out of all the jalapeno popper-inspired dishes to date, this one taste as incredibly close to the real thing as you can get.
So spice up your next holiday party with this perfect popper/potato recipe.
Time You Need
- Prep: 15 minutes
- Cooking: ~25 minutes
What You Need
- 10 peeled and quartered red potatoes
- 1 cup whipped cream cheese (room temp)
- 1 tbsp olive oil
- Salt & black pepper to taste
- 2 tsp garlic powder
- 2 cups of finely diced jalapeno (unless if you want less heat)
- ½ tsp cayenne powder
- 1 cup of whole milk
What You Do
- In a large pot, add quartered potatoes. Add enough water to cover and salt the water with about 1 tsp of salt.
- Over medium-high heat, bring the pot of potatoes to a boil.
- Reduce heat to medium-low, cover loosely. And let the potatoes cook for about ~15 minutes or until potatoes are all soft and can easily be cut through with a fork.
- Remove from heat and drain water once potatoes are soft and mushy.
- In a large mixing bowl, add boiled potatoes.
- Then add milk, cream cheese, jalapeno, salt, pepper, garlic powder, and cayenne pepper to the potatoes.
- Use a potato masher or electric beater to slowly mash the potatoes and other ingredients into an even mixture. (Mix longer for creamy potatoes, or shorter for heartier chunkier potatoes).
- Serve and enjoy.