When we were in Hawaii recently we went and had Jalapeño Mashed Potatoes and they were the bomb. Actually, they were the bomb dot com. They were so good I have to go back to the 90’s for a description of them! So of course I asked J to help me recreate them in all their magic.
Guys, you HAVE to add this to your side dish arsenal. They’re so great with just the right kick of heat and garlic and pesto and all the good things!
Start by peeling, rinsing, and dicing the potatoes. Place in a large pot and fill with water. Bring to a boil over medium-high heat and cook until fork tender, about 15 to 20 minutes.
Meanwhile, make the jalapeño pesto. In a food processor or blender, combine the basil, jalapeño, pine nuts, garlic, parmesan, salt and pepper.
Blend or pulse until chopped through. While the machine is running, slowly stream in the olive oil and blend until well combined and thick.
Drain the cooked potatoes and transfer to a bowl, with the butter, milk, salt and pepper.
Mash until fully lump-free, give it a taste and adjust seasonings accordingly. Add the jalapeño pesto and stir until well combined.
Serve as a side dish alongside this roast chicken or my world famous pot roast.
- 2 pounds Russet potatoes, peeled and cubed
- 2 cups loose fresh basil leaves
- 1 to 2 jalapeños, seeded and chopped
- 2 garlic cloves, peeled
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/3 to 1/2 cup olive oil
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or buttermilk
- Rinse, peel and dice the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until fork tender, about 15 to 20 minutes. Drain and return to pot or transfer to a bowl.
- In a food processor or blender, combine the basil, jalapeño, garlic, parmesan, pine nuts, 1 teaspoon salt, and 1 teaspoon black pepper. Pulse until chopped. While machine is running, slowly stream in the olive oil until a pourable sauce forms. You might need less or more olive oil, depending.
- Mash the potatoes with the butter and milk until smooth. Season with remaining 1 teaspoon salt and black pepper. Stir in the pesto until well combined. Serve warm as a side dish.
