Jalapeno Mashed Potatoes
Posted on 25. Nov, 2009 by Chuck Rocker in Dis & Dat, Lifestyle
So, Thanksgiving is tomorrow. And if you’re like me you’ll be attending a large family style dinner and someone asked you to bring a dish. Skip the cliche move of buying a side at Whole Foods and trying to pass it off as your own. Everyone knows what grocery store potato salad tastes like. Busted!
If you’re adventurous and want to make your friends and family drool at the sight of your culinary delight then try this tasty recipe from one of my favorite chefs, Laurent Tourondel of BLT Steak fame. His signature side dish this holiday is Jalapeno Mashed Potatoes.
Here’s what you’ll need:
6 jalapeño peppers
1 tablespoon olive oil
⅓ cup cold water
Salt and pepper
2 cups kosher salt
5 pounds Idaho potatoes (about 4-5 large potatoes), scrubbed and patted dry
1 cup butter, softened
2 cups heavy cream
Here’s what you do:
Preheat oven to 450 degrees. Halve three of the jalapeño peppers and carefully remove seeds. Rub the halved peppers with oil and place on a baking sheet. Roast in the oven for 8–10 minutes. While the peppers are cooking, halve the remaining raw jalapeño peppers and remove and discard seeds. Transfer both the roasted and raw peppers to a blender, add water, and puree until smooth. Season with salt and pepper and set aside.
Reduce oven temperature to 350 degrees. Evenly layer the kosher salt onto a rimmed baking sheet. Place the potatoes on top of the salt and bake for 60 minutes, until very tender when pierced with a knife.
Halve the potatoes lengthwise, and scoop the pulp into a mixing bowl. Pass the pulp through a food mill or a fine mesh strainer into a mixing bowl. Bring the butter and cream to a simmer in a medium sauce pot. Once the butter has melted, pour the liquid over the potatoes and, using a spatula, mix until incorporated.
Mix the jalapeño puree with the mashed potatoes until well combined. Season with salt and pepper.
Don’t say I never tried to help you out! And if all else fails…just do the usual, bring LOTS of wine.
