Jalapeno & Roasted Garlic Cheddar Mashed Potatoes - cooking recipe

Ingredients

4 -5 medium size red potatoes, quartered
1 small onion, finely chopped
3 slices bacon, bite size pieces
5 -6 roasted garlic cloves, minced (roast in oven on 450 for approx. 30 min.)
1 jalapeno, finely chopped (seeds and ribs included)
1/2 cup 2% low-fat milk
1/4 cup butter
1 tablespoon butter
6 ounces sharp cheddar cheese, shredded
salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
canola oil
extra virgin olive oil

Preparation

Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
Make any other adjustments with seasonings to your liking!
Enjoy!