Jalapeno Mashed Potatoes

Servings = 2 | Serving size =about one cup

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.

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.

I like to leave some chunks in my potatoes. If you like them smooth it is best to use a potato ricer because over mashing will result in pasty potatoes.

Nutrition Facts

Serving size: 1 cup | Servings 2

Calories 147 | Calories from Fat 36

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 2g (12%)

Monounsaturated Fat 1g | Trans Fat g

Cholesterol 12 mg (4 %) | Sodium 489 mg (20 %)

Total Carbohydrates 20g (7%) | Sugars 3g

Dietary Fiber 2g (8%) | Protein 8g

Vitamin A 6% | Vitamin C 39 % | Calcium 16% | Iron 6%

Vitamin K 4 mcg  | Potassium  604 mg | Magnesium  34 mg

 
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