Epicure Recipes

Cheesy Jalapeño Mashed Potatoes

20 min

6 servings

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A mash made in heaven: rich, creamy, cheesy, and a little spicy! It’s mashed potatoes like you’ve never seen them before. Instead of drowning your taters in gravy, we’re smothering them in queso. And, if you somehow have leftovers, make potato pancakes! Simply combine potatoes with a little gluten-free flour and an egg to bind everything together, form into mini pancakes, and pan fry until edges are crisp.

Ingredients

  • 1 pkg Queso Blanco Hot Dip Mix
  • 1 cup milk
  • 1 cup grated Pepper Jack cheese
  • 1 tbsp cold, unsalted butter
  • 6 medium potatoes

Preparation

  1. In a 4-Cup Prep Bowl, whisk dip mix with milk. Microwave, uncovered, on high for 3 min, whisking halfway through. Vigorously stir in cheese and butter.
  2. Meanwhile, chop potatoes and place in Multipurpose Steamer. Cover and microwave for 12 min, or until potatoes are soft. Using the Ground Meat Separator, mash potatoes.
  3. Stir in queso dip until combined with mashed potatoes. Add toppings, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 300, Fat 10 g (Saturated 6 g, 0.2 0 g), Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 43 g (Fiber 4 g, Sugars 5 g), Protein 11 g.

Tips

Bake your cheesy mashed potatoes at 375° F for 10 min—the top of your potatoes will be crispy.

Perfectly Balance Your Plate

Serve with 4 oz (113 g) lean protein and 2 cups leafy greens with 1 tbsp Epicure Dressing.