Wednesday, January 11, 2012

Pepper Jack Potatoes


I love mashed potatoes.

Always have.
Always will.

I really love mashed potatoes and gravy. Mom's Roast Beef paired alongside a heaping pile of Creamy Mashed Potatoes with gravy smothering the whole thing - well, I'd rather have that for dinner than just about anything else.

But, most of the time, when I'm making potatoes as a side dish, there isn't gravy and the potaotes need to stand on their own. Like when I'm making:

Grilled chicken.
Shish Kabobs.
Smoked sausage.

This past Sunday, I had a block of Pepper Jack cheese in the fridge and whipped up some Pepper Jack Potatoes to go with the chicken my husband was grilling. Or should I say the chicken that my husband AND precious little three year-old were grilling. {sigh}

I LOVE Pepper Jack cheese. I really like spicy foods and Pepper Jack cheese has that zip and zing that makes it so good on crackers and on top of chili.

But, I discovered that it is also delicious paired with potatoes that are boiled until tender and mashed with butter, a splash of milk, and Pepper Jack cheese. Then topped off with more cheese. Because, well - can you really have too much cheese?

That's it.

No fuss.
Sunday dinner.

A perfectly simple, flavorful, zippy side dish that you can serve with just about anything.



Pepper Jack Potatoes

2-3 pounds boiling potatoes, such as Russets or Yukon Golds
2 tablespoons butter
1/4 cup milk
8 ounces Pepper Jack cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees and lightly grease a small baking dish (ex. 8" x 8"). Set aside.

Cut potatoes into 1 1/2-inch cubes. Add potatoes to a 4 quart pot and add water to cover - about an inch above potatoes. Bring to a boil. Add a dash of salt to water. Lower the heat and simmer uncovered for 15-20 minutes, or until the potatoes fall apart easily when pierced with a fork.

As soon as the potatoes are tender, drain them in a colander.

Place 2 tablespoons of butter in the bottom of a mixing bowl. Add potatoes. Beat with a mixer for 2 minutes. Add milk and 4 ounces of Pepper Jack cheese, salt, and pepper and slowly beat until creamy and cheese has melted.

Pour mixture into greased baking dish. Top with remaining Pepper Jack cheese. Bake, uncovered, for 15 minutes, or until cheese on top has melted.

*This recipe can easily be doubled and made in a 9" x 13" dish to serve a large group or to take to a potluck. It can be made in advance and kept in the refrigerator and reheated when ready to serve.


  1. I love pepper jack, but most of my family does not. I might have to make these anyway. I love your simple, tasty recipes. We always use your marinade recipe for chicken now. So easy and flavorful!

  2. Oh I'm going to try that one because I love pepper Jack cheese.

  3. I am so, so with you on the mashed potatoes. I LOVE them... If we go out to eat to a place that serves them, I always select a double portion. :)

    Will have to try this...I use mont jack in place of moz all the time for pizzas and such, but will have to try the pepper jack in the taters. Your brie baked pot are our FAV way to eat baked pot. so I am sure this too will become a fav. mmmm chz and potatoes...