Jalapeño Cheddar Smashed Potatoes

Make modern comfort food in minutes without peeling and boiling potatoes. Four variations of boldly flavored rustic-style mashed potatoes wake up otherwise basic weeknight meals.
4 Tbsp. unsalted butter
2 jalapeños, seeded and diced
2 cloves garlic, minced
1/2 cup milk
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
4 cans (14.5 oz. each) Del Monte® Diced, Sliced or Whole New Potatoes
1 cup (4 oz.) shredded sharp Cheddar cheese
Rinse and drain potatoes in a colander; set aside. Melt butter in a large saucepan or deep skillet over medium-high heat; add jalapeños and garlic and cook about 30 seconds, stirring constantly.
Add milk, salt, pepper and potatoes; bring to a boil. Cook about 4 minutes over medium-high heat, stirring frequently, bathing the potatoes with the milk until heated through.
Remove from heat. Mash to desired consistency using a potato masher. Add more milk 1 Tbsp. at a time to adjust texture, if desired. Fold in the cheese with a spatula.
VARIATIONS:
Prepare recipe as directed, except: