Pinterest & Pepperjack Potatoes

A friend and I were talking today about Pinterest and how everyone and their mother is on it now, pinning away like a mad woman. It got me to thinking how many things must end up on people’sboards where they stay forever as just an idea or good intention.

To help combat this, every week I’m going to try and share (yes, I’m starting with the best intentions) solid recipes and projects I’ve found on Pinterest – or I pinned from other sources and were well received with lots of repins. This way, instead of just admiring the pretty pictures, you can feel confident in giving them a whirl yourself.

Tonight, I’m starting with a recipe for Pepperjack Potatoes.

I don’t know how you could go wrong with potatoes and cheese of any kind. But, these were divine. They were super easy to make and a new take on a traditional side dish. The original recipe can be found here; below I’m providing my version since I doubled it for a crowd of 7 and used a combo of cream and milk to lighten it up.

Pepperjack Potatoes Recipe

Ingredients:

10 medium sized russet potatoes, cut into 1 inch chunks
8 oz block of pepperjack cheese, shredded
1/2 cup heavy cream
1/2 cup milk
Salt

Directions:

Place peeled, cut potatoes into a pot and cover with cold water. Bring to a boil. As soon as the water starts boiling, cook for 6 minutes, or until the potatoes are tender enough to put a fork through them. The potatoes should be slightly underdone; if you overcook them you’ll end up with pepperjack mashed potatoes (which would also be yummy per my brother’s opinion).

Drain the potatoes and put them back into the pot. Add in your shredded cheese, heavy cream, and milk. Stir until the cheese is melted. If you prefer it to be creamier, add more cream or milk. If needed, also add salt to taste.  (Every brand of cheese is different, so I like to leave the salting until the final moment).

Transfer to a big bowl and serve immediately to enjoy all of the creamy cheese goodness.

Looking for something to serve with these?

I paired my pepperjack potatoes with Sage and Garlic Crusted Pork Tenderloins and steamed asparagus.