Tex Mex Mashed Potatoes (Print Version)
Creamy mashed potatoes with bold Tex-Mex spices, cheddar cheese, jalapeño, and a spicy kick.
# Ingredient List:
→ Vegetables
01 - 2 lbs 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 tbsp unsalted butter, softened
08 - 1 cup shredded sharp cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp chili powder
13 - ½ tsp kosher salt, or to taste
14 - ¼ tsp freshly ground black pepper
→ Garnish
15 - 2 tbsp fresh cilantro, roughly chopped
16 - Extra sliced green onions, optional
# Directions:
01 - Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are fork-tender, approximately 12 to 15 minutes. Drain thoroughly and set aside.
02 - While the potatoes cook, melt 1 tablespoon of butter in a medium 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 reserve.
03 - Return the drained potatoes to the pot. Add the remaining butter and the warm milk. Using a potato masher or hand mixer, mash until the mixture is smooth and creamy with no large lumps remaining.
04 - Gently stir in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, cumin, smoked paprika, chili powder, salt, and black pepper. Continue folding until all ingredients are evenly incorporated and the cheese has fully melted into the potatoes.
05 - Taste the mashed potatoes and adjust the salt, pepper, or chili powder to your preference. For a spicier result, add a dash of cayenne pepper or leave some jalapeño seeds in the sauté.
06 - Transfer the mashed potatoes to a warm serving bowl. Garnish with chopped fresh cilantro and additional sliced green onions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It takes everything comforting about mashed potatoes and gives it a personality transplant with smoky, spicy, cheesy attitude.
- You probably have most of these ingredients sitting in your kitchen right now, which means dinner just got easier and more exciting.
02 -
- Drain the potatoes thoroughly because even a splash of leftover cooking water will make your mash watery and dull the spices.
- Warming the milk before adding it prevents the potatoes from seizing up and turning gluey on you.
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time and you are not stuck with half mush and half crunchy bits.
- Smoked paprika is the ingredient that makes people close their eyes and ask what is in this, so do not skip it or substitute regular paprika.