Tex Mex Mashed Potatoes (Printable Version)
Creamy spiced mashed potatoes with cheddar, jalapeño, and smoky Tex-Mex seasonings for a bold side dish.
# What You Need:
→ 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 tablespoons unsalted butter, divided
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon kosher 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 Make:
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, 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, 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining butter and warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
04 - Stir in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, cumin, smoked paprika, chili powder, salt, and black pepper. Mix until everything is evenly incorporated and the cheese has melted into the potatoes.
05 - Taste and adjust the seasoning as needed. Transfer to a warm serving bowl and garnish with chopped cilantro and additional sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The smoked paprika and cumin transform familiar mashed potatoes into something people genuinely get excited about.
- It comes together in under forty minutes and reheats beautifully the next day.
02 -
- Overmixing the potatoes with an electric beater can turn them gluey, so mash by hand and stop while there is still a bit of texture.
- Warming the milk and butter before adding them to the hot potatoes prevents temperature shock that makes the mash stiff.
03 -
- Start your potatoes in cold water rather than dropping them into boiling water so they cook evenly from edge to center.
- Shred the cheese yourself from a block instead of using pre shredded bags because the anti caking coatings on bagged cheese prevent smooth melting.