My Texas Kitchen

Texas Mashed Potatoes

with 3 comments

(2 Servings)

I do these a few different ways one has candied peppers and cheddar. One has Horseradish and sour cream. I will post those recipes down the road.

1 big potato, I use russets but white rose is good too.
1/2 cup Milk (I use 2%)
1 small Jalapeno, remove seeds and chopped
2 clove Garlic, peeled & diced
1 Tbs unsalted butter
Salt & Pepper to taste

Quarter potato into 4 long wedges. Now cut into 1 inch chunks. Put into a put with enough water to cover the potatoes by 2 inches. Cover and bring to a boil and reduce temp to medium high. Cook until fork tender, about 20 minutes. While potatoes cook get this milk mixture together.

Add butter to a sauce pan on medium high heat. When it starts bubbling add the jalapeno, reduce heat to medium and cook for 2 minutes. Stir a few times while cooking. Add garlic, stir up. Add milk and stir. When milk gets hot reduce heat to low. Do not boil milk.

Drain mash potatoes and a hefty pinch of salt and pepper, mash. Add some of the milk mixture and mash (make sure you get the garlic and peppers). Repeat until the texture is how you like it. Taste and adjust salt level. If other food is not ready put the lid back on the potatoes.


Written by mytexaskitchen

August 9, 2010 at 6:21 pm

3 Responses

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  1. […] with Texas Mashed Potatoes, and steamed carrots, broccoli, and […]

  2. I made these potatoes to go along with the Smothered Cube Steak! The two go great together. Delicious!!

    Missy Norton

    November 4, 2015 at 4:43 pm

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