Serves

5

Prep time 10 minutes

Cook time 5 minutes

Ingredients

4 Tbsp. unsalted butter

2 jalapeños, seeded and diced

2 cloves garlic, minced

1/2 cup milk

1/2 tsp. kosher salt

1/4 tsp. cracked black pepper

4 cans (14.5 oz. each) Del Monte® Diced, Sliced or Whole New Potatoes

1 cup (4 oz.) shredded sharp Cheddar cheese

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Directions

  1. Rinse and drain potatoes in a colander; set aside. Melt butter in a large saucepan or deep skillet over medium-high heat; add jalapeños and garlic and cook about 30 seconds, stirring constantly.

  2. Add milk, salt, pepper and potatoes; bring to a boil. Cook about 4 minutes over medium-high heat, stirring frequently, bathing the potatoes with the milk until heated through.

  3. Remove from heat. Mash to desired consistency using a potato masher. Add more milk 1 Tbsp. at a time to adjust texture, if desired. Fold in the cheese with a spatula.

VARIATIONS:
Prepare recipe as directed, except: 

  • For Classic Smashed Potatoes, omit jalapeños, garlic and cheddar. 
  • For Rosemary-Garlic Smashed Potatoes, use 2 Tbsp. olive oil instead of butter. Increase garlic to 3 cloves and add 1 tsp. chopped fresh rosemary instead of jalapeños in Step 1. Stir in 1/3 cup grated Parmesan cheese instead of Cheddar in Step 3. 
  • For Loaded Smashed Potatoes, omit jalapeños. Stir in 3 Tbsp. sour cream, 1/4 cup sliced green onions and 1/2 cup cooked crumbled bacon (about 4 strips) with Cheddar after mashing in Step 3.

 

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