Smashed Potatoes Olé

This recipe called out to me because my husband is the type of person who loves to mix everything on his plate together, much to my horror. So the corn, carrots, garlic and jalapeno peppers all inside mashed potatoes reminded me of him. I just knew I had to make it for him, and we're both glad that I did.

Smashed Potatoes Olé is a great variation to traditional mashed potatoes, but with the addition of vegetables and jalapeno peppers to give it a kick. Sour cream and cheese are added to make it creamier and richer. And it all really works great together. Salt and pepper can be added to your liking, but I didn't think it even needed a pinch of them, it was just that perfect. They also warmed up great the next day as leftovers. This will definitely be a regular in our house.



Smashed Potatoes Olé
(from Good Housekeeping magazine)

2 to 3 ears of corn or 1 cup of frozen whole kernel corn
3 medium yellow potatoes (about 1 pound), peeled and cut up
3 medium round red potatoes (about 1 pound), peeled and cut up
3 medium carrots, peeled and sliced
2 medium fresh jalapeno chile peppers, halved, seeded, and sliced
4 cloves garlic, minced
1/4 cup butter
1/4 cup sour cream
1 cup shredded sharp cheddar cheese
salt and ground black pepper

1. Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook corn, potatoes, carrots, jalapeno peppers, and garlic, covered, in enough boiling water to cover for 15 to 20 minutes or until vegetables are tender. Drain off water.

2. Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese.

Makes 6 servings.