Time: 55 min.
Complexity: easily
Servings: 4

This Tex-Mex-inspired side dish is made with new red potatoes, boiled whole and then mashed in their skins until they form a chunky mash. Green onions and chopped jalapeños add a unique flavor to the mashed potatoes, while grated cheese adds a delicious chewiness. Serve hot, drizzled with sour cream. A great side dish for grilled meats or spicy chicken.

Ingredients:

• 220 g of grated Monterey Jack cheese
• 110 g chopped green onions
• 2 jalapeño peppers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red potatoes, Monterey Jack cheese, jalapeno pepper, green onions

We recommend

Preparation:

Step 1
• Make chunky mashed potatoes, add 8 ounces of grated Monterey Jack cheese, 4 ounces of chopped green onions, and 2 finely chopped, seeded jalapeños. Drizzle with sour cream and top with more green onions and jalapeños.
Step 2
• Chunky mashed potatoes:
  
  Cover 900 g of whole red potatoes with cold, salted water and simmer for 40 minutes. Drain, but do not peel the potatoes. Mash them with 55-110 g of butter and 3/4 cup of hot milk. Season with salt and pepper to taste.

Votes: 1