If Brillat-Savarin was right when he said, “You are what you eat,” then I may be four-fifths potato by now. I adore potatoes—every day of the week and twice on Sundays. They’re my comfort food. My husband loves them, our children adore them, and that shared affection inspired this recipe for Cheesy Jalapeno Potato Poppers created in partnership with the United States Potato Board.
Cheesy Jalapeno Potato Poppers are a house favorite: crunchy on the outside, creamy and cheesy inside, with just the right hint of heat. I make them from leftover mashed potatoes—intentionally making more mashed potatoes than we can eat in one sitting so there are always leftovers for these poppers. If that sounds familiar, you understand the power of the potato.
To bind the mashed potatoes, I mix in a beaten egg and some flour (all-purpose works well, and gluten-free all-purpose should work too). For flavor, I add minced fresh jalapeño and plenty of green onions. For richness and stretch, I stir in a generous handful of shredded Monterey Jack (or Pepper Jack if you want more heat). Mix, scoop, and fry—then enjoy a platter of golden, irresistible poppers. It really is that simple.
The result tastes like a cross between a tater tot and a jalapeño popper: crisp exterior, soft cheesy center, mildly spicy and utterly poppable. Serve them hot for the best experience.
Cook’s Notes
- Start with mashed potatoes that have some body. If your mash is extremely loose and buttery—like Joël Robuchon’s ultra-rich ratio—it may be too soft and will require a lot of extra flour, which can make the poppers gluey.
- Avoid very dry, rock-solid mashed potatoes as well. Aim for a balanced texture: firm enough to hold shape on a plate without collapsing, but not so dense it can’t be scooped.
- No deep fryer required. Use a heavy, high-sided pan with 2 to 3 inches of oil so the hot oil has room to bubble without spilling over.
- Always test one popper first. Fry a single scoop to check that it browns and holds together. If it falls apart, stir in about 1/4 cup more flour and test again until the popper holds its shape and turns a nice golden brown.
- You can drop the mixture by spoonfuls, but a small cookie scoop gives more consistent size and even cooking.
- Serve immediately while they’re hot. These are best straight from the fryer—still great warm, but magical hot.
- To freeze leftovers: cool the fried poppers on a sheet pan in a single layer, freeze until solid, then transfer to a resealable bag. Reheat from frozen on a foil-lined sheet pan in a 400°F oven for 10–15 minutes, until heated through.
Cheesy Jalapeno Potato Poppers
Rebecca Lindamood
Ingredients
- 6 cups leftover mashed potatoes cold
- 1 beaten egg
- 1 1/4 cups shredded Monterey Jack or Pepper Jack cheese
- 3/4 cup flour
- 1 fresh jalapeño pepper stem removed, finely minced
- 4 green onions trimmed and finely minced
- 2 to 3 inches of canola or peanut oil in a high-sided, heavy-bottomed pan
- salt for sprinkling after frying
Instructions
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Combine the mashed potatoes, beaten egg, shredded cheese, flour, minced jalapeño, and minced green onions until evenly mixed. Set aside.
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Heat the oil until shimmery or until it reaches 350°F. Carefully drop spoonfuls of the mixture or use a small cookie scoop to form small rounds. Fry for 3 to 5 minutes, until deep golden brown. Transfer with a slotted spoon to a paper-towel-lined plate to drain and immediately sprinkle with salt to taste. Repeat in batches as needed.
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Serve hot. To freeze leftovers, chill the fried poppers on a sheet pan, freeze until solid, then store in a resealable bag.
To Reheat Frozen Cheesy Jalapeno Potato Poppers:
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Place the desired number on a foil-lined sheet pan in a preheated 400°F oven. Bake 10 to 15 minutes, until hot throughout.
Nutrition
Carbohydrates: 61 g
Protein: 13 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 48 mg
Sodium: 200 mg
Potassium: 726 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 325 IU
Vitamin C: 52.9 mg
Calcium: 204 mg
Iron: 1.9 mg
Nutritional information is an estimate. Calculate with your actual ingredients if precise values are needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your results.
Recipe originally published on December 2, 2014. Republished in partnership with the US Potato Board in 2016.
