Tex-Mex Mashed Potatoes


Posted: November 5

Time: 35 minutes

Yield: 8 servings

recipe image

Take plain mashed potatoes on a trip to the culinary borderlands. Tex-Mex Mashed Potatoes elevate the creamy, buttery, fluffy joy of mashed potatoes with new color and spice from tender peppers and jalapeño. With a pleasing tang of cheddar cheese, Tex-Mex Mashed Potatoes are an even heartier twist on a dinnertime favorite. Ride into the sunrise with these Southwestern flavors!


Ingredients

• 3 pounds red or Yukon Gold potatoes, roughly cut into 1-inch pieces • 4 tablespoons butter, divided into 1 tablespoon and 3 tablespoons, and cut into small pieces • 1 small white onion, peeled and diced • 1 small green bell pepper, cored and diced • 1 small red bell pepper, cored and diced • 1 jalapeño, seeded and finely diced • 2 (4-ounce) cans chopped green chiles • 1 1/2 cups sharp cheddar cheese, shredded • 3/4 cup milk, warmed, adding more for creamier potatoes if desired • 1 teaspoon salt, or more to taste • 1/2 teaspoon black pepper, or more to taste • green onions, thinly sliced, for serving (optional) • extra-sharp cheddar cheese, shredded, for serving (optional)

Directions

Step 1

In a large stockpot, add the potatoes and cover them with water.

Step 2

On the stove-top, heat the stockpot over high heat until the water boils.

Step 3

Reduce the heat to medium-high, maintaining a boil until the potatoes are fork-tender, about 10 minutes.

Step 4

While the potatoes cook, heat 1 tablespoon of the butter in a large pan on the stove-top over medium-high heat.

Step 5

When the butter is fully melted, add the onions and cook until they become soft and translucent, about 5 minutes.

Step 6

Add the green pepper, red pepper, and jalapeño to the pan and cook until cooked through and soft, about 5 minutes.

Step 7

Pour in the green chiles.

Step 8

Remove the pan from the heat.

Step 9

Once the potatoes are fork-tender, strain them and then return them to the stockpot. Reduce the stovetop heat to medium and cook the potatoes for about a minute to remove any lingering moisture. This helps prevent the potatoes from having a gummy texture.

Step 10

Remove the potatoes from the heat.

Step 11

Add the onion mixture, cheddar cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter to the potatoes. Mash everything together to combine.

Step 12

Top with sliced green onions and extra-sharp cheddar cheese and serve warm!


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