Tex-Mex Mashed Potatoes (Printable)
Creamy spuds with jalapeño, cheddar, cumin, and smoked paprika for a bold Southwest kick.
# 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 Steps:
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. Cook for approximately 15 minutes until the potatoes are 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 thoroughly in a colander and return them to the pot. Mash with a potato masher until smooth and free of large lumps.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir 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.
06 - Taste the mashed potatoes and adjust salt, pepper, or spices as needed to suit your preference.
07 - Transfer to a serving bowl and garnish with freshly chopped cilantro if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It takes plain mashed potatoes and gives them a personality that steals attention from whatever main course you serve alongside.
- The combination of smoky spices and melted cheddar creates something that feels indulgent but comes together in under an hour.
02 -
- Do not skip draining the potatoes well because excess water will turn your beautiful mash into something watery and sad.
- Adding cold milk to hot potatoes shocks them and creates a gummy texture so always warm your dairy first.
03 -
- Sautéing the spices briefly with the vegetables before folding them in blooms their flavor and makes everything taste deeper and more complex.
- For a show stopping presentation reserve a tablespoon each of cheese green onion and cilantro to scatter on top just before serving.