@dianakonfederat shares a recipe for creamy, spicy, and cheesy jalapeño mashed potatoes. This comforting side dish is loaded with butter, cream cheese, sour cream, and two kinds of cheese, then baked until golden and bubbly.
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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.
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