Tex Mex Mashed Potatoes (Print version)
Creamy mashed potatoes with cheddar, jalapeño, cumin and smoked paprika for a bold spicy side.
# Ingredient List:
→ 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, 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 softened, 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining butter and warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
04 - Stir in the sautéed vegetables, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix until well combined and the cheese is fully melted.
05 - Taste and adjust the seasoning as desired. Transfer to a serving bowl and garnish with chopped cilantro and extra sliced green onions.
06 - Serve hot as a side dish alongside grilled meats, vegetarian tacos, or barbecue.
# Expert Advice:
01 -
- The smoky warmth of cumin and paprika turns ordinary mashed potatoes into something people genuinely get excited about.
- It comes together in under forty minutes with ingredients you probably already have hanging around your kitchen.
02 -
- Overmixing the potatoes with anything other than a manual masher will turn them gummy and pasty, which is impossible to fix once it happens.
- Drying the drained potatoes in the warm pot for about a minute before mashing helps evaporate excess moisture and produces a fluffier result.
03 -
- Start your potatoes in cold water rather than dropping them into boiling water so they cook evenly from edge to center.
- Warming the milk and butter before adding them to the potatoes is the single easiest upgrade that transforms good mash into great mash.