These are soooo good! Do not be afraid of the jalapeno, they do not end up at all spicy. (in fact, I often add more then one!) You will never go back to boring mashed potatoes again! I got this recipe from allrecipes, and was shocked that it has not been posted here.

Ingredients

10 serv.

red potatoes, cut into chunks↗1 lb
yukon gold potato, cut into chunks↗1 lb
fresh jalapeno pepper, sliced↗1
baby carrots↗12 ounces
whole garlic cloves↗6
(16 ounce) package frozen white corn, thawed↗1
butter or 1/4 cup margarine↗1⁄4 cup
shredded cheddar cheese↗1⁄2 cup
salt and pepper

Step-by-step instructions

1
Place potatoes, carrots, jalapeno pepper and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 mins or until potatoes are tender. Drain water from pot.
2
Stir in butter. Mash this mixture using a potatoe masher until the butter is melted, and the potaotoes have reached the desired consisistency.
3
Mix in cheese, corn, salt and pepper to taste.
4
Serve hot, and ENJOY!

Source: food.com

Original recipe ↗

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