30-Minute Spicy Jalapeño Cheddar Mashed Potatoes
Creamy mashed potatoes get a bold upgrade with diced jalapeños, melted cheddar cheese cubes, and smoky chili powder. The jalapeños add a fresh heat that balances beautifully with the rich, tangy cheddar, while the chili powder brings an earthy depth. Perfect as a side dish for barbecues, holiday meals, or any time you want to transform ordinary mashed potatoes into something special. The little potatoes create a naturally creamy texture when mashed with warm milk and butter.
Ingredients
Instructions
- 1
Add potatoes to a large pot and cover with water
- 2
Add salt and bring to a boil for 15 minutes or until potatoes are tender
- 3
Place milk and butter in a small sauce pot and heat over low heat until butter is melted and milk is steaming
- 4
Strain cooked potatoes and transfer to a medium mixing bowl
- 5
Using a potato masher, smash potatoes with milk and butter mixture
- 6
Season with salt and pepper
- 7
Chop ends off jalapeños and slice in half lengthwise
- 8
Use a small spoon and remove seeds, then dice
- 9
Cut cheddar into small cubes
- 10
Stir jalapeños, cheddar, and chili powder into the potatoes
Tips
Keep the milk and butter mixture warm when adding to potatoes for the smoothest, creamiest texture.
Remove jalapeño seeds completely for milder heat, or leave some in for extra spice.
Cut cheddar into small cubes so they melt evenly throughout the mashed potatoes.
Good to Know
Refrigerate for up to 3 days in a covered container
Can be made 1 day ahead and reheated gently with a splash of milk
Serve hot as a side dish
Common Mistakes
Don't add cold milk to avoid lumpy potatoes
Don't overmash to avoid gluey texture
Substitutions
hotter option
FAQ
Can I make these potatoes ahead of time?
Yes, prepare completely and refrigerate up to 1 day. Reheat gently on the stove with a splash of milk, stirring frequently.
How can I make these spicier?
Leave some jalapeño seeds in, add more chili powder, or substitute serrano peppers for the jalapeños.
What if I don't have little potatoes?
Use any waxy potato like Yukon Gold. Cut larger potatoes into chunks for even cooking.