Cheesy Jalapeño Mashed Potatoes
A mash made in heaven: rich, creamy, cheesy, and a little spicy! It’s mashed potatoes like you’ve never seen them before. Instead of drowning your taters in gravy, we’re smothering them in queso. And, if you somehow have leftovers, make potato pancakes! Simply combine potatoes with a little gluten-free flour and an egg to bind everything together, form into mini pancakes, and pan fry until edges are crisp.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 2 cups leafy greens with 1 tbsp Epicure Dressing.
Ingredients
Toppings (optional): Better Than Bacon Topper, 3 Onion Dip Mix, 1 jalapeño, chopped
Preparation
- In a 4-Cup Prep Bowl, whisk dip mix with milk. Microwave, uncovered, on high for 3 min, whisking halfway through. Vigorously stir in cheese and butter.
- Meanwhile, chop potatoes and place in Multipurpose Steamer. Cover and microwave for 12 min, or until potatoes are soft. Using the Ground Meat Separator, mash potatoes.
- Stir in queso dip until combined with mashed potatoes. Add toppings, if desired.
Nutritional Information
Per serving: Calories 300, Fat 10 g (Saturated 6 g, Trans 0.2 g), Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 43 g (Fiber 4 g, Sugars 5 g), Protein 11 g.
Tips
Bake your cheesy mashed potatoes at 375° F for 10 min—the top of your potatoes will be crispy.
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