Jalapeno Popper Mashed Potatoes are a fun twist on the classic side dish! All the great flavors of a jalapeno popper packed into mashed potatoes. Creamy potatoes with bacon, green onions, cheddar cheese, cream cheese and of course jalapenos!
Jalapeno Popper Mashed Potatoes Recipe
This post may contain affiliate links. Read my disclosure policy.
If you are looking for a unique side dish you are in for a real treat! These jalapeno popper mashed potatoes are the easiest way to liven up any dinner, or holiday get together. Scrap the boring mashed potatoes, instead impress your family and friends with this recipe.
What are Jalapeno Popper Mashed Potatoes?
What’s not to love about a classic jalapeno popper? The ultimate appetizer. Who doesn’t love mashed potatoes? They are a classic side dish for holiday entertaining, weeknight dinners and family get togethers. Classic mashed potatoes can get a bit boring so why not combine two classic flavors for the ultimate mashed potato dish!
This recipe combines mashed potatoes with jalapeno poppers. The oh so creamy mashed potatoes are packed with crispy cooked bacon, jalapeno, garlic, green onions and cheddar cheese! Cream cheese is the signature filling of jalapeno poppers and it makes these mashed potatoes extra rich and creamy! They are the perfect side dish for any meal.
What to Serve with Jalapeno Popper Mashed Potatoes
- Glazed Meatloaf
- Chicken Milanese
- BBQ Chicken Sliders
- Mediterranean Turkey Meatloaf
- Philly Cheesesteak Stuffed Peppers
- Roast Beef Sliders
- Chicken Marsala
What is in Jalapeno Popper Mashed Potatoes
- Potatoes – you can use any potato you have on hand. Russet potatoes are the preferred choice for making mashed potatoes. They have a high starch content, which results in a fluffier and creamier texture when mashed.
- Cream Cheese – the classic filling for jalapeno poppers. It is mixed into the mashed potatoes, giving them a rich creamy texture.
- Cheddar Cheese – bacon, jalapenos and cheddar cheese are the ultimate flavor combo. The shredded cheddar is mixed into the mashed potatoes adding an ooey-gooey cheesy.
- Butter – gives the mashed potatoes a smooth velvety texture.
- Bacon – everything is better with bacon! The bacon is cut into bite sized piece and pan fried. Each bite of mashed potatoes is packed with crispy bacon bits. Yum!
- Jalapenos – one of my favorite peppers! These are a milder pepper so you don’t have to worry about this dish being overly spicy. The seeds and ribs (the white lines inside of the pepper that the seeds grow on) are what are the spiciest part of the pepper. They are removed for this recipe and the peppers are sautéed which also gives them a mild, not overly spicy flavour.
- Garlic – adds a great subtle garlic flavor to the mashed potatoes.
- Milk – keeps the potatoes nice and creamy.
- Green Onion – adds a freshness to the dish and pairs perfectly with the jalapenos.
- Salt and Pepper
How to Make Jalapeno Popper Mashed Potatoes
Full Printable Recipe at Bottom of Page
1 Place the potatoes in a large pot and add enough water to cover them by 2 inches. Add salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.
2 While the potatoes are boiling, prepare the bacon and jalapeno mixture. In a large non-stick pan on medium heat cook the chopped bacon until crispy. Remove from the pan and place on paper towels to drain excess fat. Remove the excess fat from the frying pan, leaving 2 tsp in the pan.
3 Add the jalapenos, green onion, garlic into the pan. Cook for about 3 minutes or until fragrant. Set it aside.
4 Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess steam and water.
5 Put the potatoes in the pot, and reduce the heat to low, then add the melted butter, cream cheese, milk, and cheddar cheese.
6 Stir in the jalapeno mixture and cooked bacon, reserving 3 tbsp of bacon for garnish.
7 Season to taste with additional salt and black pepper as needed.
8 Garnish with remaining bacon, cheddar cheese, green onion and sliced jalapeno. Serve immediately. Enjoy!
Tips for the Best Jalapeno Popper Mashed Potatoes
- Potatoes – russet potatoes are the preferred choice for making mashed potatoes. They have a high starch content, which results in a fluffier and creamier texture when mashed. They also absorb the butter and milk/cream/sour cream well, resulting in a creamier and fluffy mash.
- Cooking Time – for the quickest and best results, peel the potatoes and cut into small cubes. This way the smaller potatoes will boil and cook faster.
- Flavor Variations – experiment with different types of cheese! Swap the shredded cheddar cheese for a smoked cheddar, jalapeno Monterey Jack, Havarti, or your favorite cheese. This is also a great way to use up any leftover cheese in the fridge. Use any combination of shredded cheeses you have!
FAQs Jalapeno Popper Mashed Potatoes
Microwave: transfer to a microwave safe container and reheat in 30 second intervals, stirring after each, until warmed through.
Oven: Transfer potatoes to a large oven safe dish and bake, covered, at 350°F for 15 minutes or until warmed through.
Note: the potatoes will thicken while in the fridge, stir in a splash of milk or cream to desired consistency.
Refrigerate in an airtight container for up to 4 days.
Yes, you can! Transfer the cooked and cooled mashed potatoes into a large bowl and cover with plastic wrap or an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or oven before serving.
Yes, once the potatoes are completely cooled, transfer to a large freezer bag or airtight container. Freeze for up to 3 months. Allow to thaw in the fridge overnight before serving and then reheat in the microwave or oven.
You can make this dish vegetarian by omitting the bacon or replacing it with a vegetarian alternative such as tempeh bacon or vegetarian sausage crumbles.
This recipe is gluten free (ensure your store bought bacon indicates it is gluten free).
More Amazing Potatoes Recipes
Jalapeno Popper Mashed Potatoes
- 3 lbs potatoes, russets or potato of choice, (approximately 5 large) peeled and cut into 1 inch pieces
- 1-2 jalapenos, seeds removed, diced
- 4 cloves garlic, minced
- 8 oz cream cheese, 250 g, at room temperature
- ½ cup milk, or cream, at room temperature
- 2 tbsp butter, melted
- 1 tsp salt, divided
- 1 cup shredded cheddar cheese
- 1 lb bacon, chopped into bite sized pieces
- 1/4 cup green onion, thinly sliced
- 1/4 tsp black pepper
- 1/2 cup cheddar cheese, shredded
- 2 tbsp green onion, thinly sliced
- 1/2 jalapeno, thinly sliced
- Place the 3 lbs potatoes in a large pot and add enough water to cover them by 2 inches. Add 1 tsp salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.
- While the potatoes are boiling, prepare the bacon and jalapeno mixture. In a large non-stick pan on medium heat cook the chopped 1 lb bacon until crispy. Remove from the pan and place on paper towels to drain excess fat. Remove the excess fat from the frying pan, leaving 2 tsp in the pan.
- Add the 1-2 jalapenos, 1/4 cup green onion, 4 cloves garlic into the pan. Cook for about 3 minutes or until fragrant. Set it aside.
- Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess steam and water.
- Put the potatoes in the pot, and reduce the heat to low, then add the melted 2 tbsp butter, 8 oz cream cheese, ½ cup milk, and 1 cup shredded cheddar cheese.
- Stir in the jalapeno mixture and cooked bacon, reserving 3 tbsp of bacon for garnish.
- Season to taste with additional salt and 1/4 tsp black pepper as needed.
- Garnish with remaining bacon, 1/2 cup cheddar cheese, 2 tbsp green onion and sliced 1/2 jalapeno. Serve immediately. Enjoy!