Tex Mex Mashed Potatoes (Printable)
Creamy mashed potatoes with cheddar, jalapeño, and bold Tex-Mex spices for a crowd-pleasing side.
# 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
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)
# 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, about 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, about 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 using a potato masher or hand mixer until smooth and creamy.
04 - Stir in the sautéed vegetables, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix until well combined and the cheese has fully melted into the potatoes.
05 - Taste and adjust the seasoning as desired. Transfer to a serving bowl and garnish with chopped fresh cilantro and extra sliced green onions if desired.
06 - Serve hot as a side dish alongside grilled meats, vegetarian tacos, or barbecue favorites.
# Expert Advice:
01 -
- It takes a side dish everyone already loves and gives it enough personality to steal the spotlight from whatever you serve it next to.
- The smoky, slightly spicy flavor comes together with ingredients you probably already have hanging around your kitchen.
- It is forgiving enough for weeknight dinners but colorful enough to earn a permanent spot on any holiday table.
02 -
- Adding cold milk to hot potatoes is the fastest way to end up with a gummy mess so always warm it first.
- Over-mashing triggers the starch release that turns potatoes gluey so stop while the texture is still light and pillowy.
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time and you do not end up with half-mush and half-crunchy pieces.
- Taste the jalapeño before you chop it because heat levels vary wildly and one pepper can be mild while the next one sets your lips on fire.