Southwestern Mashed Potatoes

  • 1 ½ cup Shamrock Farms® Heavy Whipping Cream
  • 5 lbs gold potatoes
  • 1 stick butter
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 3/4 cup cheddar
  • 1 whole poblano chile
  • 1 large red bell pepper
  • 2 medium Jalapeño's
  • 1/2 cup queso fresco (for garnish)
  • 1/2 cup cilantro leaves (for garnish)
Cooking instructions
  1. Preheat oven to 425*
  2. Remove Shamrock Farms Heavy Whipping Cream, butter and cheddar cheese from refrigerator and set at room temperature.
  3. Cut jalapeño, poblano and bell peppers in half, lengthwise from top to bottom, and remove stems and seeds.
  4. Coat peppers w olive oil on a sheet pan and roast about 16-18min- flip peppers after 10 min to get an even roast.
  5. While peppers are roasting, peel and cut potatoes into smaller, equal sized chunks and place in pot submerged in cold water and rinse.
  6. Strain potatoes and add back to a large pot of fresh water with about 1 tablespoon salt and place on high heat.
  7. With potatoes heating, peppers should be done- remove from heat, turn off oven and transfer to a bowl covered and cover in cellophane for about 5 minutes- this allows the skins to separate.
  8. Place peppers, skin side up, on a cutting board and peel the skins off. Allow to cool as needed before attempting to peel skins.
  9. With all the peppers skinned, cut into long, thin (julienne) strips and then crosscut into small 1/4" diced pieces. Set aside and reserve about 1/4 cup of red bell pepper for garnish.
  10. Once potatoes have reached a boil, reduce to med heat.
  11. Once potatoes are done (you should be able to insert a fork with little resistance- about 10-12 min), transfer to colander and drain.
  12. Add potatoes to your countertop mixer's mixing bowl and use a fork to smash potatoes down a bit.
  13. Using a paddle attachment, mix slowly on low speed. If you have a bowl cover, this would be a great time to utilize. If not, just stay on a low speed until potatoes break down.
  14. Once potatoes have started form a thick consistency, turn speed to med and add in diced peppers and cheddar cheese.
  15. Mix until ingredients are incorporated and potatoes are an even consistency.
  16. Turn off mixer, swap the paddle to a wire whisk and turn back to med speed.
  17. Add Shamrock Farms Heavy Whipping Cream and turn speed up to high to whip the potatoes and incorporate the cream.
  18. Turn speed back to med and add salt and pepper to taste. Turn off mixer and transfer in a serving bowl.
  19. Garnish with bell pepper, cotija and cilantro.