Creamy Pepper Mashed Potatoes

I'm sure you can tell by now that we like things spicy.  What you might not realize, based on some of the recent recipes I've shared, is that we also like to keep things light around our house.  These creamy and spicy mashed potatoes fit both requirements!

Creamy Pepper Mashed Potatoes


Ingredients:

• 3 pounds red-skinned potatoes
• 3/4 cup low-fat ricotta cheese
• 1/2 cup low-fat mozzarella cheese
• various peppers, based on your heat tolerance - we used jalapenos, habaneros, cayenne and banana peppers from the garden
• Salt to taste

Directions:

Cut the potatoes into 1 1/2 inch cubes (I used baby potatoes and just cut them all in half).  In a pot filled with enough water to cover the potatoes, boil the potatoes for about 15 - 20 minutes, or until fork tender.

In the meantime, finely chop the peppers.  (You will want very small pieces of pepper, particularly if you have any very hot peppers.  Otherwise, one bite - no spice; the next bite - fire!)

Mix the peppers with the cheeses.  Doesn't this look tasty?

Here's a closer look.  Yum!

Drain and mash the potatoes (I always use my stand mixer for this - fast and no work for me!)  Thoroughly mix in the pepper/cheese.  Salt to taste.  Serve!

Creamy from the ricotta, spicy with the peppers and a little extra cheese to blend it all together.  This is a great side dish!

What kind of peppers would you use?

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