Tex-Mex Mashed Potatoes

Tex-Mex Mashed Potatoes are a delicious twist on classic mashed potatoes, featuring vibrant flavors of peppers, green chiles, and melted sharp cheddar cheese. This hearty and flavorful side dish is perfect for any meal, from weeknight dinners to holiday feasts.

Why Make This Recipe

Tex-Mex Mashed Potatoes are a great way to elevate your usual mashed potato game. With the perfect balance of creaminess, spice, and cheesy goodness, this dish is sure to be a hit with your family and friends. Plus, it’s easy to make and can be customized to suit your taste preferences.

How to Make Tex-Mex Mashed Potatoes

Ingredients:

• 3 pounds red potatoes, roughly cut into 1-inch pieces
• 4 tablespoons (¼ cup) butter, divided
• 1 small white onion, peeled and diced (about 1 cup)
• 1 small green bell pepper, cored and diced (about 1 cup)
• 1 small red bell pepper, cored and diced (about 1 cup)
• 1 jalapeno, seeded and finely diced
• 2 (4-ounce) cans chopped green chiles
• 1 ½ cups shredded sharp cheddar cheese
• ¾ cup milk, warmed (add more if needed)
• 1 teaspoon salt, or more to taste
• ½ teaspoon black pepper, or more to taste
• Optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese

Directions:

1. Cook the Potatoes:
   • Place the cut red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are tender and can be easily pierced with a fork.
2. Prepare the Vegetables:
   • While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion, green bell pepper, red bell pepper, and jalapeño. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
3. Mash the Potatoes:
   • Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tablespoons of butter and use a potato masher to mash the potatoes until smooth.
4. Mix in Milk and Vegetables:
   • Gradually add the warmed milk to the mashed potatoes, stirring until the potatoes reach your desired creaminess. Stir in the sautéed vegetables and the canned green chiles. Continue to mix until all ingredients are well incorporated.
5. Add Cheese and Seasonings:
   • Mix in the shredded sharp cheddar cheese, salt, and black pepper. Adjust the seasoning to taste. If the potatoes are too thick, you can add a little more milk to loosen them up.
6. Garnish and Serve:
   • Transfer the mashed potatoes to a serving bowl. If desired, top with extra shredded cheddar cheese and thinly-sliced green onions for added color and flavor.

How to Serve Tex-Mex Mashed Potatoes

Serve these flavorful mashed potatoes as a side dish with your favorite Tex-Mex-inspired main course, such as grilled chicken, steak fajitas, or enchiladas. They’re also great for potlucks, barbecues, and holiday gatherings.

How to Store Tex-Mex Mashed Potatoes

Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Tips to Make Tex-Mex Mashed Potatoes

• For extra creaminess, you can add a dollop of sour cream or cream cheese to the mashed potatoes.
• If you like it spicy, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Customize the recipe by adding your favorite Tex-Mex ingredients, such as diced tomatoes, corn kernels, or chopped cilantro.

FAQs

1. Can I use a different type of potato? While red potatoes work well for this recipe, you can also use Yukon Gold or russet potatoes if you prefer.

2. Can I make this dish ahead of time? Yes, you can prepare the mashed potatoes ahead of time and store them in the refrigerator. When ready to serve, reheat them in the microwave or on the stovetop, adding a splash of milk to loosen them up if needed.

3. Can I make this recipe vegetarian? Yes, you can omit the ground beef and use vegetable broth instead of chicken broth for a vegetarian version of this dish.