By: Kecia’s Flavor Breakthrough!
May 4, 2014
I asked my Honey what he wanted me to serve with our ribs tonight. He said, “I don’t know.” I said, “Honey, you have to help me out here.” He said, “Maybe some kind of salad, pasta or potato. Or some kind of potato, mashed, fried, baked… or, maybe some kind of potato.” Ummm, I guess that means he wants POTATOES? So, keeping the theme of the weekend I decided on a cheesy, slightly spicy potato recipe. He might be happy when I get Cinco De Mayo out of my system??
- 4 medium red potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 small jalapeno, seeded, veins removed, finely dices
- ½ cup light cream
- 1 tbsp. butter
- Salt and pepper to taste
- ½ cup sharp cheddar cheese
- 2 tbsp. chopped chives
- Cilantro sprigs for garnish
Place potatoes and jalapeno in large pot and cover with the broth. Bring to a boil, reduce heat and simmer for 10 minute or until the potatoes are fork tender. (this depends on how large your cubes are)
Drain potatoes and return to pot. Add cream, butter and slat and pepper to taste, mash potatoes with a potato masher. Test seasoning.
Use a stiff spoon and stir until creamy, add cheese and chives, combine completely. Place in bowl and garnish with a sprig of cilantro.
Serve hot… with Cinco De Mayo Baby backs or anything else you like!