Tex Mex Mashed Potatoes (Printer-Friendly)
Creamy mashed potatoes with cheddar, jalapeño, and bold Tex-Mex spices for a zesty Southwest side dish.
# What You'll Need:
→ Potatoes
01 - 2 lbs russet potatoes, peeled and diced
→ Dairy
02 - 1/4 cup whole milk
03 - 1/4 cup sour cream
04 - 1/2 cup shredded sharp cheddar cheese
→ Vegetables
05 - 1 small red bell pepper, finely diced
06 - 1 small jalapeño pepper, seeded and minced
07 - 2 green onions, thinly sliced
08 - 2 cloves garlic, minced
→ Spices & Seasonings
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh cilantro, roughly chopped (optional)
# How to Make It:
01 - Place the diced potatoes in a large pot and cover with generously salted cold water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook for approximately 15 minutes until the potatoes yield easily when pierced with a fork.
02 - While the potatoes cook, warm a small skillet over medium heat. Add the diced red bell pepper, minced jalapeño, and garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables have softened and become fragrant. Remove from heat and set aside.
03 - Once tender, drain the potatoes thoroughly in a colander. Return them to the still-warm pot and mash vigorously until smooth and free of large lumps.
04 - Pour in the milk and add the sour cream and shredded cheddar cheese. Stir continuously until the cheese has melted and the mixture reaches a creamy, uniform consistency.
05 - Gently fold in the sautéed pepper and jalapeño mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper. Combine until the seasonings are evenly distributed throughout.
06 - Taste the mashed potatoes and adjust salt, pepper, or spice levels as desired to suit your preference.
07 - Transfer to a warm serving bowl, garnish with freshly chopped cilantro if using, and serve immediately while hot.
# Expert Advice:
01 -
- It takes everything you already love about mashed potatoes and gives it a fiery, cheesy Southwest personality that regular spuds just cannot match.
- The contrast of creamy potatoes against the crunch of bell pepper and the sudden warmth of chili powder keeps every single bite interesting.
02 -
- Drain the potatoes thoroughly and return them to the hot pot for a minute to cook off excess moisture, because wet potatoes turn gummy when you mash them.
- Sautéing the vegetables separately instead of boiling them with the potatoes preserves their texture and keeps the flavor sharp and distinct.
03 -
- Cut your potatoes into evenly sized pieces so they all finish cooking at the same time and you never end up with half mushy, half crunchy bites.
- Warm the milk before adding it to the potatoes so you never shock the starches and end up with a gluey, stiff bowl.