Tex Mex Mashed Potatoes (Printable Version)
Creamy mashed potatoes with bold Tex-Mex spices, cheddar, jalapeño, and a spicy kick.
# 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 tbsp unsalted butter, divided
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasoning
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp chili powder
13 - ½ tsp salt, or to taste
14 - ¼ tsp ground black pepper
→ Garnish
15 - 2 tbsp fresh cilantro, 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 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, 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining 3 tablespoons of butter and the 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 well combined and the cheese has fully melted into the potatoes.
05 - Taste and adjust the salt and pepper as desired. Transfer to a serving bowl and garnish with chopped cilantro and additional sliced green onions. Serve hot.
# Expert Advice:
01 -
- It transforms boring weeknight potatoes into something people actually get excited about without any extra effort.
- The creamy texture mixed with that gentle spicy kick makes it versatile enough for taco night or Thanksgiving.
02 -
- Adding cold milk straight from the fridge will make your potatoes sticky and dense instead of fluffy so always warm it first.
- Drain the potatoes thoroughly and even let them sit in the colander for a minute because excess water is the enemy of creamy mash.
03 -
- Use a potato ricer instead of a masher if you want that restaurant quality silkiness without overworking the starches.
- Toast the cumin and paprika in the butter for thirty seconds before adding the vegetables to wake up their essential oils and deepen the flavor dramatically.