Tex Mex Mashed Potatoes (Printable Version)
Creamy mashed potatoes with cumin, cheddar, and jalapeño for a bold Southwest-inspired side dish.
# Ingredient List:
→ Potatoes
01 - 2 lbs russet potatoes, peeled and diced
→ Dairy
02 - 1/4 cup whole milk
03 - 1/4 cup sour cream
04 - 1/2 cup shredded sharp 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 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh cilantro, chopped (optional)
# How to Make:
01 - Place the peeled and diced potatoes in a large pot. Cover with generously salted cold water and bring to a rolling boil over high heat. Reduce to a simmer and cook for approximately 15 minutes, or until the potatoes yield easily when pierced with a fork.
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 the vegetables have softened and become fragrant. Remove from heat and set aside.
03 - Drain the potatoes thoroughly in a colander, then return them to the pot. Using a potato masher, work the potatoes until smooth and free of large lumps.
04 - Add the milk, sour cream, and shredded cheddar cheese to the mashed potatoes. Stir vigorously until the mixture is creamy and the cheese begins to melt into the potatoes.
05 - Gently fold in the sautéed pepper and jalapeño mixture, sliced green onions, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until all ingredients are evenly distributed throughout the potatoes.
06 - Taste the mashed potatoes and adjust the salt, pepper, or chili powder as needed to suit your preference.
07 - Transfer the mashed potatoes to a warm serving bowl. Garnish with freshly chopped cilantro if desired and serve immediately while hot.
# Expert Tips:
01 -
- It takes plain mashed potatoes and turns them into something people actually talk about the next day.
- The cumin and smoked paprika add a warm depth that makes this feel like a full meal, not just a side.
02 -
- Drain the potatoes really well because any leftover water will make the mash soupy instead of creamy.
- Sautéing the peppers and garlic before folding them in releases sweetness you simply cannot get from raw vegetables.
03 -
- Return the drained potatoes to the hot pot for a minute to dry out excess moisture before mashing.
- Let the sautéed peppers cool slightly before folding them in so the cheese does not melt unevenly.