Tex Mex Mashed Potatoes (Print View)
Creamy spiced mashed potatoes with peppers, cheddar, and bold Tex-Mex flavors for a zesty side.
# 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 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - Salt and pepper to taste
→ Garnish
13 - Fresh cilantro, chopped (optional)
# How-To Steps:
01 - Place the peeled and diced potatoes in a large pot. Cover with salted water and bring to a rolling boil over high heat. Reduce to a simmer and cook for approximately 15 minutes, or until the potatoes are easily pierced with a fork.
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. Remove from heat and set aside.
03 - Drain the cooked potatoes thoroughly in a colander, then return them to the pot. Mash vigorously until smooth and free of large lumps.
04 - Pour in the milk and add the sour cream and shredded cheddar cheese to the mashed potatoes. Stir continuously until the mixture becomes creamy and the cheese has begun to melt evenly throughout.
05 - Gently fold in the sautéed bell pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper. Combine 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 freshly chopped cilantro if desired, and serve immediately while hot.
# Expert Hints:
01 -
- It takes ordinary mashed potatoes and gives them a Southwest personality without complicating your weeknight routine.
- The combination of sour cream, cheddar, and smoked paprika creates a flavor that people genuinely remember and ask about.
02 -
- Overmixing the potatoes after adding dairy will turn them gummy and heavy, so stop stirring the moment everything comes together.
- Warming the milk before adding it prevents the potatoes from seizing up and becoming stiff when the cold liquid hits.
03 -
- Salt your potato water like you would pasta water because potatoes absorb seasoning from the outside in during cooking.
- Letting the drained potatoes sit in the hot pot for two minutes before mashing evaporates excess moisture and gives you a fluffier result.