Creamy, spicy mashed potatoes baked with cheddar and Monterey Jack cheese, roasted garlic, and fresh jalapeños. This rich, bubbly side dish combines butter, cream cheese, and sour cream for restaurant-quality comfort food.
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Peel the potatoes, chop them into uniform pieces, and place them in a large pot. Cover with cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
While the potatoes are cooking, finely chop the jalapeños. For less heat, remove the seeds and membranes.
Return the drained potatoes to the hot pot. Add the butter, cream cheese, and sour cream.
Mash the potatoes with a potato masher until they reach your desired consistency.
Stir in the roasted garlic cloves (squeezed from their skins), chopped jalapeños, salt, and pepper. Mix until well combined.
Transfer the mashed potato mixture to a baking dish and spread evenly.
Top the potatoes with the shredded cheddar and Monterey Jack cheese.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Garnish with fresh chopped parsley before serving.
Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F until warmed through, or microwave individual portions.
Yes. Prepare through baking and refrigerate up to 2 days. Reheat covered at 350°F for 20–25 minutes until warmed through.
Remove jalapeño seeds and white membranes to reduce heat, or use fewer jalapeños. Add more for extra spice.
Gruyere or sharp cheddar work for depth; Colby Jack substitutes for Monterey Jack. Avoid low-melting varieties.
Bake until the top is golden brown and the edges are bubbly, typically 25–30 minutes at 350°F.
Peel before boiling for a smoother texture, or leave skins on for a rustic, chunkier side dish.
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