Tex Mex Mashed Potatoes (Printable)
Creamy mashed potatoes with cheddar, jalapeño, and bold Tex-Mex spices. A vibrant crowd-pleasing side.
# What You'll 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, softened
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)
# How-To Steps:
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 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, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly until the cheese is melted and everything is evenly incorporated.
05 - Taste and adjust the seasoning as desired. Transfer to a serving bowl and garnish with chopped cilantro and additional sliced green onions if desired.
06 - Serve hot as a side dish alongside grilled meats, vegetarian tacos, or barbecue plates.
# Expert Advice:
01 -
- The smoky cumin and paprika transform ordinary potatoes into something that tastes like it took hours of effort.
- It bridges the gap between comfort food and something exciting, so even picky eaters come back for seconds.
02 -
- Overworking the potatoes with an electric mixer can turn them gummy, so stick with a hand masher for the best texture.
- Adding cheese to potatoes that are too cool will leave you with clumpy strings instead of a smooth melt.
03 -
- Toss the cubed potatoes in the pot with cold water rather than boiling water so they cook evenly from the outside in.
- Warming the milk and butter before adding them is the single biggest thing you can do for a silky, luxurious texture.