Jalapeno and Caramelized Onion Mashed Potatoes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

I ate a lot of mashed potatoes growing up. Once a week our family would have a roast at Granny’s house and instead of roast potatoes she would serve mashed potatoes.

I still remember the hand held potato masher my grandfather would man as he mashed the boiled potatoes. As he mashed he would generously add milk, butter and salt. They were delicious potatoes and part of my weekly diet. It’s the only thing I ever remember him making and he mastered it.

Needless to say as I’ve gotten older, mashed potatoes has been on my list of sides to perfect. However just eating potatoes is not enough to understand the art of the potato. It requires a bit more research. Cooking with and reading about potatoes is also important.

I’ve learned a handful of important pieces of information about potatoes from Marcella Hazaan, Jaques Pepin, Julia Child and through trial and error in my kitchen. I’d like to share them with you.

1) Not all potatoes are created equal. For mashed potatoes, go with a large Yukon gold potato (for baking select Russet potatoes).

2) Potatoes absorb liquid easily, so the less boil time the better. Slice or dice your potatoes in smaller sizes and decrease your cook time.

3) For the perfect mashed potato, do not whip your potatoes with a mixer, instead mash the potatoes with a hand held masher.

4) While the potato is being mashed salt the potato first before adding any liquid.

5) Potatoes and butter are best friends. Be generous with the butter.

6) Do not add cold liquid and butter to the hot potato. Cold ingredients will cool the potatoes. The goal is to keep the potatoes hot at the beginning of the mashing process. Add the cold ingredients (like cheese or sour cream) at the very end.

7) Warm the liquid (like whole milk, half and half or cream) and melt the butter together in a sauce pan before adding to the mashed potato. When using this method, a variety of flavors can be infused into the mashed potato. For example, add a few pieces of crushed garlic cloves to the liquid and the liquid butter mixture will have a hint of garlic flavor. Eureka!

For a few years now I’ve longed to incorporate a Texas spin on Thanksgiving. At the heart of Thanksgiving is embracing the land in which you live and celebrating its culture on your table with loved ones. I live in Texas, so let’s honor Texas.

No Thanksgiving table is complete without mashed potatoes and Texas would not be the same without jalapenos. Soooooooo…..

Jalapenos + Caramelized Onions + Jalapeno Infused Cream and Butter = Everything I Want to Eat in My Potatoes

It was even as if Market Street confirmed this Texas flavor profile in mashed potatoes. While gathering the ingredients at Market Street I was pleasantly surprised at the proximity of all the key ingredients. The potatoes, onions (grown in Texas too!) and garlic were all situated on the same stand. All I had to do was spin 180 degrees and there were the jalapenos.

I win!

Once home boiling potatoes and caramelizing onions, I decided that sautéed jalapenos weren’t enough jalapeno flavor for these potatoes. To infuse an additional layer of flavor into the mashed goodness I threw in the tops and bottoms of the jalapenos to the half and half butter mixture that was warming.

Might have been the best decision yet because Jalapeno infused half and half is a treat.

These mashed potatoes were filled with caramelized onions and sautéed jalapenos. It hit the bullseye on creating a hearty side dish that has a taste of Texas incorporated into it. So surprise the ones you love this Thanksgiving and serve them mashed potatoes that have a little bit of Texas “pop” to them.

Jalapeno and Caramelized Onion Mashed Potatoes

Author note: These potatoes can be made up to three days in advance. To reheat, add additional half and half while heating on the stovetop, microwave or oven.

Ingredients

2 tablespoons extra-virgin olive oil

2 onions, halved then thinly sliced

7 jalapenos, seeded and diced (set aside the stems to be used)

2 1/2 teaspoons kosher salt

8 cups Yukon Gold potatoes, peeled and diced

2 garlic cloves, crushed

1 cup half and half

8 tablespoons unsalted butter

1/4 cup sour cream

Directions

1. In a small saucepan warm the half and half, butter, garlic and jalapeno stems over low heat. Heat through for 15-20 minutes. Set aside.

2. Place the olive oil into a medium sized skillet. Add one layer of onions and season evenly with 1/2 teaspoon kosher salt. Add another layer of onions and season evenly with 1/2 teaspoon kosher salt. Cook on medium-low heat for 45 minutes. Stir occasionally.

3. Add the jalapenos and stir well. Cook for an additional 15 minutes. Set aside.

4. Meanwhile bring a large pan of water to boil and add the potatoes. Cook until tender. Strain the water.

5. Place the potatoes onto the stovetop. With a potato masher, mash the potatoes. Add 1 1/2 teaspoon kosher salt and stir.

6. Strain the half and half and butter mixture into the mashed potatoes. Stir well and continue to mash out any chunks of boiled potatoes.

7. Add the jalapeno onion mixture and sour cream to the mashed potatoes. Stir well until all the ingredients are well incorporated. Salt to taste and serve warm.