Tex Mex Mashed Potatoes (Printable)
Creamy mashed potatoes with cheddar, jalapeño and bold Tex-Mex spices for a 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, divided
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 Make It:
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, about 12 to 15 minutes. Drain thoroughly and set aside.
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.
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 - Fold in the sautéed vegetables, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until everything is evenly incorporated and the cheese has melted into the mixture.
05 - Taste and adjust the seasoning as desired. Transfer to a serving bowl and garnish with chopped cilantro and extra green onions. Serve immediately while hot.
# Expert Advice:
01 -
- It takes everything comforting about mashed potatoes and gives it a fearless Southwestern personality that surprises people every single time.
- The smoky heat from paprika and jalapeño plays beautifully against creamy cheddar and sour cream, making ordinary potatoes feel like a celebration.
02 -
- Over-mashing is the fastest way to turn beautiful potatoes into wallpaper paste, so stop as soon as they look smooth and walk away from the masher.
- Warming the milk and butter before combining prevents the potatoes from cooling down too quickly and keeps the texture velvety rather than stiff.
03 -
- Dry the drained potatoes in the hot pot for thirty seconds before mashing to cook off excess moisture and concentrate their flavor.
- A pinch of cayenne pepper added at the very end gives a sneaky heat that builds with every bite and keeps people reaching for more.