Tex Mex Mashed Potatoes (Print View)
Creamy mashed potatoes with cheddar, jalapeño, cumin, and smoked paprika for a bold spicy side.
# What You'll Need:
→ Vegetables
01 - 2 pounds 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 tablespoons unsalted butter
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasonings
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)
# Method:
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, approximately 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 and fragrant, about 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining butter and the warm milk. Mash using a potato masher or hand mixer until smooth and creamy.
04 - Stir in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix until thoroughly combined and the cheese has melted into the potatoes.
05 - Taste the mashed potatoes and adjust the salt and pepper as needed. Transfer to a serving bowl and garnish with chopped fresh cilantro and additional sliced green onions if desired.
06 - Serve hot as a side dish alongside grilled meats, vegetarian tacos, or barbecue plates.
# Insider Tips:
01 -
- The smoky, cheesy flavors transform ordinary mashed potatoes into something guests will actually remember and ask about.
- It comes together in under forty minutes with ingredients you probably already have hanging around your kitchen.
02 -
- Do not skip draining the potatoes thoroughly because even a little residual water turns creamy mash into a watery disappointment.
- Warming the milk before adding it prevents the butter from seizing and keeps the texture silky smooth.
03 -
- Cut your potatoes into uniform pieces so they all finish cooking at the same time and you never end up with crunchy surprises in your mash.
- Shred the cheese yourself from a block rather than using pre shredded bags because the anti caking coatings prevent smooth melting.