Tex Mex Mashed Potatoes (Printable Version)
Creamy mashed potatoes with peppers, cheddar, and bold Southwest spices in every bite.
# What You Need:
→ Potatoes
01 - 2 lbs russet potatoes, peeled and diced
→ Dairy
02 - 1/4 cup milk
03 - 1/4 cup sour cream
04 - 1/2 cup shredded cheddar cheese
→ Vegetables
05 - 1 small red bell pepper, diced
06 - 1 small jalapeño, seeded and finely chopped
07 - 2 green onions, thinly sliced
08 - 2 cloves garlic, minced
→ Spices
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - Salt and pepper, to taste
→ Garnish
13 - Fresh cilantro, chopped (optional)
# How To Make It:
01 - Place the diced potatoes in a large pot and cover with salted water. Bring to a rolling boil over high heat, then reduce to a simmer. Cook for approximately 15 minutes until the potatoes are fork-tender and easily pierced.
02 - While the potatoes cook, heat a small skillet over medium heat. Add the diced red bell pepper, jalapeño, and minced garlic. Sauté for 3 to 4 minutes until the vegetables have softened and become fragrant. Remove from heat and set aside.
03 - Drain the cooked potatoes thoroughly using a colander and return them to the pot. Mash with a potato masher until smooth and free of large lumps.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir and fold until the mixture is creamy and the cheese begins to melt evenly throughout.
05 - Gently fold in the sautéed pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir until all ingredients are evenly distributed.
06 - Taste the mashed potatoes and adjust the salt, pepper, or spices as needed to suit your preference.
07 - Transfer the finished mashed potatoes to a serving bowl. Garnish with fresh chopped cilantro if desired and serve immediately while hot.
# Helpful Hints:
01 -
- The contrast between velvety potatoes and the pop of charred peppers will make you wonder why you ever served plain mash.
- It comes together in under forty minutes with ingredients you probably already have tucked in your pantry and fridge.
02 -
- Undercooked potatoes will leave you with grainy, gummy mash, so test a few pieces from different parts of the pot before draining.
- Adding cold milk to hot potatoes shocks them into a gluey texture, so always warm your dairy first.
03 -
- Let the drained potatoes sit in the hot pot for one minute before mashing so excess steam escapes and they absorb the butter and dairy better.
- Keep the jalapeño seeds if you want genuine Tex Mex heat, but start with half the amount and build up so you do not overwhelm the table.