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Wild Jacks Jalepeno Mashed Potatoes
Does anyone have a recipe for the fantastic jalapeno potatoes served in Wild Jacks in Florida? Thanks!
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Chazza - I could be wrong, but I think they use instant potatoes to make them. Do you think you could make something you would like with one of these recipes?
Jalapeno Mashed Potatoes
1 lb Yellow potatoes
1 ts Olive oil
1 c Medium red onion, sliced
2 md Garlic cloves, crushed
1 md Jalapeno pepper, seeded and diced
2 tb Low-fat sour cream
1/4 c Chopped fresh cilantro
Salt
Wash potatoes and cut into 2-inch pieces. Place in a large saucepan and add cold water to cover. Cover with a lid and boil until potatoes are tender.
While potatoes cook, heat olive oil over medium heat in a medium non-stick
skillet. Saute onion, garlic and jalapeno pepper 10 minutes. Drain potatoes
and mash with a potato ricer or in the food processor fitted with the
plastic blade. With a fork, combine the potatoes with the onion mixture.
Add sour cream and cilantro and mix well. Add salt and pepper to taste.
Roasted Garlic and Jalapeno Mashed Potatoes
2 lg Potatoes; baking
6 tb Yogurt; plain, non fat
6 tb Lowfat milk
10 Garlic cloves; roasted; peeled
1 Jalapeno pepper; stemmed; seeded, minced
1 pinch Cayenne
1/2 ts Salt; plus more to taste
Pepper; freshly ground
Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well.
Jalapeno Mashed Potatoes
1 lb Yellow potatoes
1 ts Olive oil
1 c Medium red onion, sliced
2 md Garlic cloves, crushed
1 md Jalapeno pepper, seeded and diced
2 tb Low-fat sour cream
1/4 c Chopped fresh cilantro
Salt
Wash potatoes and cut into 2-inch pieces. Place in a large saucepan and add cold water to cover. Cover with a lid and boil until potatoes are tender.
While potatoes cook, heat olive oil over medium heat in a medium non-stick
skillet. Saute onion, garlic and jalapeno pepper 10 minutes. Drain potatoes
and mash with a potato ricer or in the food processor fitted with the
plastic blade. With a fork, combine the potatoes with the onion mixture.
Add sour cream and cilantro and mix well. Add salt and pepper to taste.
Roasted Garlic and Jalapeno Mashed Potatoes
2 lg Potatoes; baking
6 tb Yogurt; plain, non fat
6 tb Lowfat milk
10 Garlic cloves; roasted; peeled
1 Jalapeno pepper; stemmed; seeded, minced
1 pinch Cayenne
1/2 ts Salt; plus more to taste
Pepper; freshly ground
Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well.
Jalapeno Mashed Potatoes
1 lb Yellow potatoes
1 tsp Olive oil
1 cup Medium red onion, sliced
2 med Garlic cloves, crushed
1 med Jalapeno pepper, seeded and diced
2 tbl Low-fat sour cream
1/4 cup Chopped fresh cilantro
Salt
Wash potatoes and cut into 2-inch pieces. Place in a large saucepan and add cold water to cover. Cover with a lid and boil until potatoes are tender.
While potatoes cook, heat olive oil over medium heat in a medium non-stick skillet. Saute onion, garlic and jalapeno pepper 10 minutes. Drain potatoes and mash with a potato ricer or in the food processor fitted with the plastic blade. With a fork, combine the potatoes with the onion mixture.
Add sour cream and cilantro and mix well. Add salt and pepper to taste.
1 lb Yellow potatoes
1 tsp Olive oil
1 cup Medium red onion, sliced
2 med Garlic cloves, crushed
1 med Jalapeno pepper, seeded and diced
2 tbl Low-fat sour cream
1/4 cup Chopped fresh cilantro
Salt
Wash potatoes and cut into 2-inch pieces. Place in a large saucepan and add cold water to cover. Cover with a lid and boil until potatoes are tender.
While potatoes cook, heat olive oil over medium heat in a medium non-stick skillet. Saute onion, garlic and jalapeno pepper 10 minutes. Drain potatoes and mash with a potato ricer or in the food processor fitted with the plastic blade. With a fork, combine the potatoes with the onion mixture.
Add sour cream and cilantro and mix well. Add salt and pepper to taste.
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