Jalapeno Popper Mashed Potato Casserole

Jalapeno Popper Mashed Potato Casserole

Jalapeno Popper Mashed Potato Casserole

Potatoes USA
All the flavors of spicy jalapeno poppers but folded into creamy mashed yellow and russet potatoes. So good, you'll want two servings!
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Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 340 kcal


Mashed Potatoes

  • 2 Pounds Alsum yellow potatoes peeled, cut into 2-inch chunks
  • 1 Pound Alsum russet potatoes peeled, cut into 2-inch chunks
  • Cold water as needed
  • 2 Tablespoons Kosher salt
  • ½ Cup Unsalted butter softened
  • ½ Cup Half & half
  • 8 Ounces Cream cheese softened
  • ½ Cup Canned jalapenos diced or sliced
  • 2 Teaspoons Kosher salt
  • 8 Ounces Cheddar cheese shredded

Candied Maple Bacon

  • 1 Cup Bacon diced, cooked
  • ¼ Cup Maple syrup
  • 2 Teaspoons Smoked paprika
  • ½ Teaspoon Cayenne pepper


  • Preheat the oven to 350°F.
  • Wash and scrub the potatoes and peel them, reserving the peels for other recipes if desired.
  • Cut the potatoes into roughly 2-inch pieces and place them into a large heavy bottomed pot. Cover them with cold water and allow them to sit for 2-3 minutes. Drain the water, rinse the potatoes with cold water and cover them again with cold water until the water is about 1 inch over the top of the potatoes.
  • Add the salt, and place on the stove over high heat.
  • Bring the pot to a boil and reduce it to a simmer. Cook the potatoes until they are fork tender. Drain the potatoes well and allow the steam to dissipate them slightly. Give the potatoes a quick rinse/ spray with hot water, this will remove any residual starch which could make the potatoes gluey or gummy. While your potatoes are draining, place a small saucepan with the butter, half and half, and cream cheese over medium heat until hot. Set aside.
  • Return the potatoes to the pot and place the pot over medium heat, allow any excess moisture to evaporate off the potatoes. At this stage, you can pass the potatoes through a potato ricer or food mill. or use a potato masher, hand mixer, or stand mixer.
  • Add the hot dairy mixture to the potatoes and mix/mash until smooth and creamy. If using a ricer or a food mill, pass the hot potatoes through first before adding the dairy. If using a masher, hand mixer, or stand mixer, add the potatoes along with the dairy and mix gently until creamy and fully mixed.
  • Fold in the jalapenos and adjust the seasoning with the salt. Then transfer the mashed potatoes to a casserole dish and cover the potatoes with an even layer of shredded cheddar.
  • To make the candied bacon, heat the maple syrup in a medium-sized pan, and add the bacon, cook the bacon over medium heat for about 3-5 minutes or until the bacon is glazed with the maple syrup.
  • Allow the bacon to cool slightly. While the bacon is cooling, place the potatoes in the oven for about 5-7 minutes or until the cheese is melted and the inside of the inside of the casserole is 155°F. Remove from the oven and allow to cool slightly.
  • Sprinkle the bacon over the top of the casserole and serve immediately.


Calories: 340kcalCarbohydrates: 24gProtein: 11gFat: 23gCholesterol: 60mgSodium: 940mgPotassium: 167mgFiber: 1gSugar: 5gVitamin C: 12mg