Tex Mex Mashed Potatoes (Print version)

Creamy mashed potatoes with cheddar, jalapeño, and cumin for a bold Southwest side.

# What goes in:

→ 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)

# Cooking 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 yield easily when pierced with a fork.
02 - While the potatoes cook, heat a small skillet over medium heat. Add the diced red bell pepper, seeded 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 in a colander, then return them to the pot. Using a potato masher, work the potatoes until smooth and free of large lumps.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir vigorously until the mixture becomes creamy and the cheese begins to melt into the potatoes.
05 - Gently fold the sautéed pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper into the creamy potatoes until evenly distributed throughout.
06 - Taste the finished mashed potatoes and adjust the salt, pepper, or spice levels as needed to suit your preference.
07 - Transfer the Tex-Mex mashed potatoes to a warm serving bowl. Garnish with freshly chopped cilantro if desired and serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • It takes the comfort food you already know and cranks the volume up with smoky, cheesy, slightly spicy energy that makes people go back for seconds before finishing their first plate.
  • Everything cooks in under forty minutes and uses ingredients you probably already have rattling around your kitchen.
02 -
  • Overmixing the potatoes after adding dairy will turn them gummy and paste like so stop stirring the moment everything comes together.
  • Toasting the cumin in the dry skillet for thirty seconds before adding the vegetables doubles its flavor instantly.
03 -
  • Warm the milk before adding it to the potatoes because cold liquid shocks the starch and makes the mash stiffer than it needs to be.
  • Save a tablespoon of the potato cooking water and mix it in at the end for extra silkiness that you cannot get from dairy alone.

Return