Smashed Potatoes With Jalapeños, Chives & Bacon
by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan
If there's a recipe for mashed potatoes that's the ideal companion for your holiday roast, this is it. Creamy, savory, with a little kick, these easy-to-make potatoes are a guaranteed crowd-pleaser.
- 8 Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 8 ounces cream cheese, room temperature
- 2 jalapeños, seeded and minced
- 2 ounces feta cheese
- 4 ounces freshly grated pepper jack cheese
- 4 ounces freshly grated extra-sharp cheddar cheese
- Kosher salt, to taste
- 2 tablespoons chopped chives
- 4 slices thick-cut bacon, cooked and chopped
Add potatoes and about 1 tablespoon of salt to a large saucepan and cover with cold water. Bring to a boil, reduce heat to medium and cook until the potatoes are tender, about 20 to 25 minutes. Drain.
Transfer potatoes to an electric mixer fitted with a paddle attachment and mix them for a few seconds to break them up. Add butter, cream cheese, jalapeños, feta, pepper jack, and cheddar and mix on low speed until combined. Season with salt to taste, and mix again. Fold in the chives by hand. Transfer the potatoes to a serving dish, add bacon, and serve.