Jalapeño Mashed Potatoes

2 1/2 pounds potatoes, peeled and diced

1 stick butter, cubed

1/2 to 3/4 cup heavy cream, warm

1 roasted jalapeño pepper, peeled and pureed
salt and pepper to taste

Thoroughly wash, clean, peel and dice potatoes. Place them in a pot of water with a dash of salt and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, (about 12 to 15 minutes). Remove the pan from the heat and drain. In the same pot add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough warm cream until desired smoothness is achieved. Season the potatoes with jalapeño, salt and pepper to taste.

Yield: 6 servings