Spring Hill Ranch Caballero Mashed Potatoes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Spring Hill Ranch Caballero Mashed Potatoes recipe, a delightful twist on the classic side dish. This recipe combines the creaminess of mashed potatoes with the bold flavors of the Wild West. With a hint of smoky chipotle peppers and the richness of sharp cheddar cheese, these mashed potatoes are sure to become a new favorite. Perfect for any occasion, this dish is quick and easy to prepare, making it ideal for busy weeknights or special gatherings. Savor the taste of the ranch with every spoonful of these flavorful and comforting mashed potatoes.

Keywords: Spring Hill Ranch, Caballero, mashed potatoes, chipotle peppers, sharp cheddar cheese

spring hill ranch caballero mashed potatoes recipe details

Spring hill ranch caballero mashed potatoes recipe, recipe Rating: 4.8
Number of votes:126

Here’s kind of a rustic style of mashed potatoes that has become a favorite around here. It is rustic because the skins are left on the potatoes and they are mashed only to a semi-chunky consistency. Add in the carrots and corn for a little textural variety, the jalapeño for some spice and the cheese… because you like cheese! Now all ya need is a nice chunk of grilled dead cow and there ya go!

Ready in: 25 mins

Ingredients

Serves: 8

• 1 pound red potatoes (for their firmness), washed and 1-inch chopped
• 1 pound Yukon gold potatoes (for their fluffiness), washed and 1-inch chopped
• 1 minced jalapeño chile (or one well-rounded tablespoon of canned jalapeño)
• 3 medium carrots, washed and chopped
• 2 cloves garlic, minced
• 10 ounces fresh or frozen white corn kernels (okay. yellow may be used!)
• 1/4 cup butter
• 2 ounces cheddar cheese, grated
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper

Preparation method

Prep: 10 mins | Cook: 15 mins

1. Place the potatoes, jalapeño, carrots and garlic in a large pot. Cover them with water (to 1/2 to 1 inch above), and bring it to a boil over high heat. Cook it for 15 to 20 minutes, or until the potatoes are tender. Thoroughly drain the water from the pot. (You can return the pot to medium heat and stir to steam out any remaining water.)
2. Stir in the corn and butter. Mash the mixture with a potato masher until the butter is melted and the potatoes have reached your desired consistency. Mix in the cheese, salt, and pepper. Serve hot.