Tex Mex Mashed Potatoes (Printable)
Creamy mashed potatoes with peppers, cheddar, and bold Southwest spices for a zesty side.
# 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:
01 - Place peeled and diced potatoes in a large pot, cover with salted water, and bring to a rolling boil. Reduce heat to medium-low and simmer for approximately 15 minutes until potatoes are easily pierced with a fork.
02 - While potatoes cook, heat a small skillet over medium heat. Add diced red bell pepper, jalapeño, and minced garlic. Sauté for 3 to 4 minutes until vegetables are softened and fragrant. Remove from heat and set aside.
03 - Drain potatoes thoroughly in a colander and return them to the pot. Mash vigorously until smooth and free of large lumps.
04 - Add milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir continuously until the mixture becomes creamy and the cheese begins to melt.
05 - Gently fold in the sautéed bell pepper mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix until evenly distributed throughout.
06 - Taste the mashed potatoes and adjust salt, pepper, or spices as needed to suit your preference.
07 - Transfer to a warm serving bowl, garnish with fresh chopped cilantro if desired, and serve immediately while hot.
# Expert Tips:
01 -
- The smoky heat from cumin and smoked paprika turns ordinary mashed potatoes into something people genuinely get excited about.
- It comes together in forty minutes with ingredients you probably already have in your kitchen.
02 -
- Overmashing after you add the dairy will make the potatoes gluey so stop as soon as everything is combined.
- Do not skip sautéing the peppers and garlic because raw bell pepper in mashed potatoes tastes like a mistake nobody can forgive.
03 -
- Dry the potatoes in the hot pot for thirty seconds after draining to evaporate excess moisture and you will get creamier results with less dairy.
- Roast the bell pepper instead of sautéing it if you have ten extra minutes because the char adds a whole new layer of flavor.