Smashed Buttermilk Potatoes with a Roasted Jalapeno Chive Oil

Talk about full of flavor!  A potato, to me, is a conduit for getting other delicious flavors into my mouth.  I love the tanginess that buttermilk adds to a potato dish and of course the nuttiness from the Parmesan.  In this recipe I decided to go a bit overboard and add even more flavors.  But I think it works if you don’t drown the potatoes in the jalapeno chive oil.  The oil itself isn’t too spicy because the roasting of the jalapeno really mellows the heat.  It just gives the potatoes a little zing.  And I love the texture of the toasted pine nuts; they add just the right crunch.  So try this one next time you are craving potatoes.  It’s a keeper.  Now….I must go work out.  Recipe testing is hard work and a half a bowl of mashed potatoes (just wanted to make sure they were as great as I thought they were) has set me back.  But they were worth it!

Roasted Jalapeno Chive Oil

  1. Roast the jalapenos a few inches from a broiler on a sheet of foil.  Turn so that each side begins to blacken.  About 7 minutes total.
  2. Remove and carefully place in a small glass bowl and cover with saran wrap.
  3. When cool enough to handle remove the charred skin and the stem and seeds.  Place the roasted jalapenos, chives, lemon juice, and salt and pepper the bowl of small food processor.  With the motor running start adding in the olive oil and run until pureed.  The mixture will not be completely smooth and there will be small bits of chive in it still.  Strain over a fine mesh sieve and reserve the oil in the fridge if not using right away.  Mixture will save for a week or more.


  1. Preheat oven to 375 degrees. Place the whole potatoes and garlic cloves (in their skin) in a medium cast iron skillet or baking dish and coat with 2 tablespoons of the olive oil and salt and pepper.  After 30 minutes remove the garlic cloves.  Continue to roast the potatoes until tender, turning at least once, for a total of about 45-50 minutes depending on the size of the potatoes. If using fingerling or small potatoes the cook time will be less.  They will get a golden brown crust on each side that was pan side down. Toward the end of cooking take the potato smasher and push them down to flatten them and drizzle with the remaining olive oil.  Then roast another 5 minutes or so.
  2. Remove from pan and place in a large glass bowl.  Add in the roasted garlic removed from the skin, buttermilk, butter, and parmesan and mash with a hand held potato masher or forks.  Add a little salt and pepper and taste.  Add more butter or salt and pepper if desired. 


  1. Place in a serving dish that can be re warmed if needed.  Top with more parmesan, the pine nuts and drizzle with the jalapeno chive oil.  Garnish with fresh chopped chives and extra jalapeno chive oil on the side.
Jalapeno Chive Oil

2 jalapenos

¼ cup roughly chopped chives

½ cup extra Olive oil

Juice of ½ lemon

Salt pepper


2 1/2 lbs medium Yukon gold potatoes

3 cloves garlic, skin on

4 tablespoons Olive oil, divided

1 cup Buttermilk (full fat if you can find it)

1 stick unsalted Butter

3/4 cup grated Parmesan, plus extra for garnish

¼ cup toasted pine nuts

Salt & pepper

Serves 4-6 as a side dish

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