Boiled potatoes with melted Jalapeno pepperjack cheese and cream.
My father is a meat and potatoes person.
Usually I skip them (more for dad) in favor ofsomethinggreen.
Elise Bauer
The other day though, my mother made a cheesy boiled potato dish that I couldn’t stop eating.
Jalapeno pepper jack cheese.
Melty, stringy, spicy, peppery cheese.
Elise Bauer
Melt the cheese over russet or Yukon gold boiled potatoes and then douse with a little cream.
The russets are trickier to keep from overcooking, the Yukons hold their shape easier.
If you end up overcooking the potatoes, mash them for pepper jack mashed potatoes.
Cover with an inch of cold water.
Add a tablespoon of salt to the water.
Cover and bring to a boil.
(Keep your eye on the potatoes, it’s easy to overcook them.)
The potatoes should be on the slightly underdone side.
Drain the potatoes and put them immediately into a serving bowl.
Let sit for several minutes, then gently fold over with a spoon to spread the melted cheese around.
Pour cream over the potatoes and cover again until served.
