Tex Mex Mashed Potatoes (Printer-Friendly)
Creamy mashed potatoes with cheddar, jalapeño, and bold Tex-Mex spices for a zesty side.
# What You'll Need:
→ Vegetables
01 - 2 pounds 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
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, approximately 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 vegetables, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until all ingredients are evenly combined and the cheese has fully melted.
05 - Taste and adjust seasoning 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. Pairs well with grilled meats, vegetarian tacos, or barbecue dishes.
# Expert Hints:
01 -
- The creamy potato base absorbs every bit of cumin and smoked paprika, giving you comfort food with a genuinely surprising kick.
- It comes together in about forty minutes with ingredients you probably already have sitting in your pantry and fridge.
02 -
- Adding cold milk to hot potatoes makes them gummy and dense, so always warm the milk first.
- Overmixing the potatoes after adding the cheese will make them gluey, so fold gently and stop as soon as everything comes together.
03 -
- For extra heat, leave a few jalapeño seeds in the mix or finish with a dash of cayenne pepper.
- Letting the potatoes sit covered for five minutes after mashing helps the flavors marry before you serve.