Tex Mex Mashed Potatoes (Printable)
Creamy spuds with jalapeño, cheddar, cumin, and smoked paprika for a bold Southwest twist.
# 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)
# How To Make It:
01 - Place the diced potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook for about 15 minutes 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 to 4 minutes until softened, then remove from heat.
03 - Drain the cooked potatoes in a colander and return them to the pot. Mash thoroughly until smooth and free of large lumps.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir and fold until the mixture is creamy and the cheese begins to melt.
05 - Gently fold in the sautéed pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir until evenly distributed throughout.
06 - Taste the mixture 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 immediately while hot.
# Expert Tips:
01 -
- The creamy potato base absorbs every bit of those bold Southwest spices, creating a side dish that steals attention from the main course.
- It comes together in under forty minutes with ingredients you probably already have floating around your kitchen.
02 -
- Overmixing the potatoes after adding dairy can make them gummy, so fold gently once everything is combined.
- Drying the potatoes briefly in the pot over low heat after draining removes excess moisture and leads to fluffier results.
03 -
- Warm the milk before adding it to the potatoes so it blends in smoothly and does not cool everything down.
- A potato ricer produces the smoothest texture imaginable, but a sturdy masher works perfectly well if you like a bit of rustic texture.