Jalapeno Mashed Potatoes

Jalapeno mashed potatoes are a great way to upgrade regular mashed potatoes with a little heat from spicy jalapeno peppers. They are the best mashed potatoes for shaking up your family dinners and holiday gatherings.

Ingredients You’ll Need

• Potatoes: You will need one pound of potatoes. I recommend using starchy potatoes like Russets or Yukon Gold potatoes to make the jalapeno mashed potatoes recipe.
• Jalapeño Peppers: Incorporate 1 to 2 jalapeño peppers into the creamy mashed potatoes. The fresh jalapeno peppers are the best part of the side dish, but take the time to make roasted jalapenos in the oven if you prefer a smoky flavor. Broil the peppers on a baking sheet for 6-8 minutes, flipping them halfway through to ensure they even char. Peel the peppers, chop em’ up, and add them to the potatoes.
• Garlic: Add three fresh garlic cloves for the best flavor.
• Cream: Blend a small amount of heavy cream or tangy buttermilk into the potato mixture for the perfect consistency.
• Butter: It wouldn’t be mashed potatoes without butter; I recommend using unsalted butter so you can control the seasoning yourself.
• Spices: Add flavor to the mashed potatoes with kosher salt and black pepper.

Additions and Substitutions

• Include mix-ins like shredded cheddar cheese or chopped green onions.

Tools Used to Make This Recipe

You will need a large pot with enough room to boil the potatoes. A Dutch oven, large saucepan, or stock pot should do the trick. Use a potato masher to process the potatoes for a chunky texture, or try a potato ricer if you like a smoother consistency.

How to Make Jalapeno Mashed Potatoes

The full recipe with measurements is in the recipe card below.

1. Peel the potatoes and cut them into ½-inch cubes. Transfer them to a stockpot or Dutch oven. Cover potatoes with cold water and two teaspoons of salt. Bring it to a gentle boil for 15-30 minutes over medium heat until the potatoes are fork tender.
   • Tip: Larger potatoes may take as long as 30 minutes, whereas smaller potatoes only need 15-20 minutes.
2. Meanwhile, remove the butter from the fridge and finely dice the jalapeño peppers and garlic.
3. Drain the potatoes and return them to the stockpot. Add the butter, cream, black pepper, and two teaspoons of salt. Use a potato masher or ricer to process the potatoes until you get the consistency you prefer.
4. Stir in the diced jalapeños and garlic. Then, taste and season with salt to serve.

Expert Tips

• Peel the potatoes and cut them to the same size to ensure they cook at the same rate.
• Always start cooking potatoes in cold, salted water. It helps them cook evenly without becoming mushy on the outside and raw in the center.
• Cook the potatoes until they are soft but not fall-apart-tender. Larger potatoes, like russet potatoes, can take 20–30 minutes to boil, while smaller potatoes, like Yukon gold, may only take 15–20 minutes. 
• Incorporate room-temperature cream and butter into the mashed potatoes. Cold ingredients can cause the potatoes to seize up and get gluey.
• Use a potato masher or a ricer to mash the potatoes. Be gentle—overmixing can turn your potatoes gummy.

If you enjoy the potatoes, pair them with one of these dinner recipes!  

Nakkikastike

Tandoori Turkey

Elk Meatballs

Serving Suggestions 

Jalapeno mashed potatoes are versatile and go great with all kinds of dishes. They are creamy with a spicy kick, so they pair perfectly with air fryer ribeye steak, roasted Peruvian chicken, and classic braised short ribs.

If you are in the mood for something lighter, pair them with ancho salmon, baked shrimp skewers, or pan-seared shrimp.

BBQ beef ribs in the oven, baked brisket, and pork chops are excellent for a hearty meal with creamy potatoes.

What to do with the Leftovers

• Refrigerate: Store the leftovers in an airtight container for 3-5 days.
• Freeze:Let the mashed potatoes cool and transfer them to a freezer-safe container or bag. Jalapeno mashed potatoes will freeze for two months.
• Thaw: When you’re ready to eat them, thaw the potatoes in the fridge overnight,
• Reheat: Reheat the potatoes on the stovetop, adding a splash of milk or butter as needed to give them the right consistency.
• Repurpose: Make potato pancakes or mashed potato French fries with the leftover potatoes.

More Potato Recipes: 

• Air Fryer Hasselback Potatoes
• Rumbledethumps
• Air Fryer Red Potatoes
• Air Fried Fingerling Potatoes