ZA
Creamy Mashed Potatoes Recipe with Jalapeño Slices
Ingredients
PEPPADEW® Pickled Jalapeño Cream:
1 jar PEPPADEW® Pickled Jalapeño Slices, drained well
15 ml (1 tablespoon) fresh ginger, very finely chopped
10 ml (2 teaspoons) garlic, very finely chopped
PEPPADEW® Pickled Jalapeño Slices mashed potatoes:
8 large potatoes, peeled
30 gm (2 tablespoons) butter
Hot milk as needed
60 ml (1/4 cup) PEPPADEW® Pickled Jalapeño Slices cream
Salt and white pepper to taste
250 ml (1 cup) feta cheese, cubed
Additional Info
Method
PEPPADEW® Pickled Jalapeño Cream:
Combine all the ingredients in a large saucepan and bring to the boil.
Turn down the heat and simmer for 5 minutes, stirring often.
Allow to cool for 5 minutes; blend in a food processor until smooth and creamy.
Spoon into a glass storage jar and refrigerate until needed.
PEPPADEW® Pickled Jalapeño Slices mashed potatoes:
Boil the potatoes until soft in salted water.
Drain the potatoes and add the butter and a bit of hot milk.
Mash the potatoes until nice and smooth.
Stir in the PEPPADEW® Pickled Jalapeño Slices cream and season to taste with salt and white pepper.
Stir in the Feta cheese and serve at once.
