Jalapeno Mashed Potatoes
Servings = 2 | Serving size =about one cup
2 quarts water
8 ounces red potatoes
1 ounce reduced-fat Monterey Jack cheese
2 Tbsp non-fat buttermilk
2 tsp reduced-fat sour cream
1/4 tsp salt
fresh ground black pepper
2 tsp pickled jalapeno
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover
with water by about an inch. Bring to boil and then
reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until
slightly soft in the middle. They should give when
squeezed.
Remove from heat and drain water. Add cheese,
buttermilk, sour cream, salt, pepper and minced
jalapeno. Mash potatoes until creamy.
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