What do you get when you combine mashed potatoes with heavy cream, butter, sour cream, melted colbyjack cheese and jalapenos?
The best mashed potatoes you’ve ever had in your life.
Or as I call them, papas.
Papas is the Spanish word for mushy food, but I have most commonly heard “papas” associated with potatoes. Whether potatoes are cubed and fried, or mashed with peppers in them, papas are a wonderful treat, and a tasty way to elevate potatoes.
And while I love beans and rice as an accompaniment to Mexican dishes, let’s face it… potatoes are better than rice. Imagine sitting down to a hot plate full of cheesy enchiladas, re-fried beans and a heaping pile of papas.
(Makes 4 servings)
- 4 cups potatoes, peeled and cubed
- 2 – 4 jalapenos
- A touch of olive oil
- 2 tbsp butter (the real stuff, not the artificial kind)
- 1/4 cup heavy cream
- 1/4 cup shredded colbyjack cheese
- 1/8 cup sour cream
- salt and pepper to taste
Preheat oven to 450 degrees. Remove the stems off the jalapenos, and cut in half, lengthwise. Lightly drizzle jalapenos with olive oil, transfer to a baking sheet, and roast in preheated oven, until starting to soften, about 10 minutes. Remove from oven, and dice.
Meanwhile, bring a large pot of water to a boil. Add in cubed potatoes and boil until soft. Strain potatoes, and transfer to a large bowl. Add in butter, heavy cream, cheese, sour cream, roasted jalapenos, salt and pepper. Use a hand mixer or potato masher, and whip the potatoes until you get your desired texture.
I like ’em smooth and creamy, but if you like your potatoes chunky, that’s totally fine. Just like there’s more than one way to peel an apple, there are many different ways to mash potatoes.