Tex Mex Mashed Potatoes (Printable Version)
Creamy mashed potatoes with jalapeños, cheddar, and bold Tex-Mex spices for a zesty Southwest side.
# What You'll 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)
# Directions:
01 - Place peeled and diced potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until fork-tender.
02 - While the potatoes cook, heat a small skillet over medium heat. Add the diced red bell pepper, jalapeño, and minced garlic. Sauté for 3–4 minutes until softened, then remove from heat.
03 - Drain the cooked potatoes thoroughly in a colander and return them to the pot. Mash until smooth using a potato masher.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir and mix until creamy and well combined.
05 - Gently fold in the sautéed bell pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper until evenly distributed.
06 - Taste the mashed potatoes and adjust salt, pepper, or spices as needed to suit your preference.
07 - Transfer to a serving bowl, garnish with fresh chopped cilantro if desired, and serve hot.
# Expert Hints:
01 -
- Creamy comfort food meets bold Tex Mex flavors, and somehow it works even better than you would expect.
- It comes together in under forty minutes and disappears even faster.
02 -
- Do not rush the potato draining step because excess water turns great mashed potatoes into a watery mess.
- Sautéing the peppers and garlic before folding them in releases sweetness and tames the raw bite.
03 -
- Warm your milk and sour cream slightly before adding them so the potatoes stay hot and fluffy rather than cooling down and turning gummy.
- Let the sautéed vegetables cool for just a minute before folding them in so they do not melt the cheese too early and make the texture grainy.