Tex Mex Mashed Potatoes (Printer-Friendly)
Creamy mashed potatoes loaded with Tex-Mex spices, cheddar, jalapeño, and bell pepper for a bold side dish.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet or Yukon Gold potatoes, peeled and cubed
02 - 1 medium red bell pepper, finely chopped
03 - 1 medium jalapeño, seeded and finely chopped
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
→ Dairy
06 - ½ cup whole milk, warmed
07 - 4 tablespoons unsalted butter, divided
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasoning
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon ground black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - Extra sliced green onions (optional)
# How-To Steps:
01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain thoroughly.
02 - While the potatoes cook, melt 1 tablespoon of butter in a skillet over medium heat. Add the red bell pepper, jalapeño, green onions, and garlic. Sauté until the vegetables are softened and fragrant, about 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining butter and the warm milk. Mash using a potato masher or hand mixer until smooth and creamy.
04 - Fold in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until all ingredients are evenly incorporated and the cheese has melted into the potatoes.
05 - Taste the mashed potatoes and adjust the salt, pepper, or chili powder as desired. Transfer to a serving bowl and garnish with chopped fresh cilantro and additional sliced green onions if desired.
06 - Serve immediately while hot, alongside grilled meats, vegetarian tacos, or barbecue dishes.
# Expert Advice:
01 -
- It takes everything comforting about mashed potatoes and gives it a personality makeover with smoky, spicy, cheesy vibes.
- You probably have most of these ingredients sitting in your kitchen right now, waiting for their moment.
- It bridges the gap between picky eaters and adventure seekers at your dinner table.
02 -
- Do not overmix the potatoes once the cheese and sour cream go in, or they can turn gummy and dense instead of fluffy.
- Warming the milk before adding it is not optional in my kitchen. Cold milk shocks the hot potatoes and makes them stiff.
03 -
- Salting the potato water generously is the foundation of well-seasoned mash. The potatoes absorb that salt from the inside out and you cannot fake it later.
- A potato ricer gives you the smoothest texture imaginable, but a sturdy hand masher works just fine if you do not mind a few rustic lumps.