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~ Yukon Gold Rush Jalapeño-Jack Mashed Potatoes ~

IMG_4431Steaming hot mashed potatoes -- I love them, you love them, I know you do, doesn't everyone? In my food world, about the only thing that can be better than a forkful of pure, unadulterated creamy-rich, mashed potatoes is:  a forkful of creamy-rich mashed potatoes with a flavorful cheese added -- American, cheddar and gruyère are favorites in my house.  Jalapeño Jack cheese is one such cheese too, and, oh-my-sigh, trust me, if you and yours enjoy a little spicy heat, you will not have to call anyone to the table twice if they know you're serving these.

Trust me, if you enjoy cheese & spicy heat: try these!

IMG_43782-2 1/2  pounds peeled and 3/4-1" cubed Yukon gold potatoes (2-2 1/2 pounds after peeling)

1  tablespoon sea salt, for seasoning the water

6  ounces shredded jalapeño Jack cheese (about 3 cups)

1  cup cream, preferably at room temperature, plus up to 1/4 cup additional cream to reach desired consistency

6  tablespoons salted butter, preferably at room temperature

1  teaspoon dehydrated, minced garlic

2  teaspoons dehydrated, minced onion

1  teaspoon sea salt

IMG_4380 IMG_4380 IMG_4380 IMG_4380 IMG_4398 IMG_4398 IMG_4398 IMG_4398 IMG_4398 IMG_4398~Step 1. Peel and cube the potatoes as directed, placing them in a wide-bottomed 4-quart stockpot as you work.  Add enough cold water to cover. Add the 1 tablespoon salt.  Bring to a simmer over high heat.  Continue to simmer, uncovered, until potatoes are fork-tender, but not mushy and overcooked, about 8-9 minutes.  Drain potatoes into a colander.  Return the steaming-hot potatoes to the still hot stockpot and place pot back on the still warm stovetop.  Add the cheese, thoroughly stir, then cover the pot for 1-2 minutes.

IMG_4390 IMG_4390Step 2.  While the potatoes are simmering, place cream, butter, minced garlic, minced onion and salt in a 2-cup measuring container.  Place in microwave to warm up gently, until butter has melted.  Remove from microwave and set aside.

IMG_4411 IMG_4411 IMG_4411 IMG_4411 IMG_4411 IMG_4411~Step 3.  Add the warm cream mixture to potatoes and cheese in stockpot.  Using a hand-held vegetable masher, mash the potatoes, while scraping down the sides of the pot with a rubber spatula until smooth and creamy, about 3-4 full minutes, adding a bit of additional cream, only if necessary, to reach desired consistency.

5-6 cheesy & spicy servings of mashed potato happiness:

IMG_4456Yukon Gold Rush Jalapeño-Jack Mashed Potatoes:  Recipe yields Recipe yields a generous 5-6 cups/5-6 servings.

Special Equipment List: kitchen scale; cutting board; chef's knife; vegetable peeler; wide-bottomed 4-quart stockpot w/lid; 2-cup measuring container; colander; hand-held vegetable masher; large rubber spatula

6a0120a8551282970b022ad3bf2c9f200dCook's Note: It's right up there with pizza, cheeseburgers and hot dogs.  ~ The Machinations of Mashed Potatoes ~ is one of my favorite topics to discuss.  One can never have too many recipes for any of them.  It's hard to imagine my food world without mashed potatoes. They are an institution -- a way of life. They're the quintessential side-dish served year-round at elegant celebrations, casual get-togethers and weekday meals.  They're revered by young and old alike -- they make everyone happy.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


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