Tex Mex Mashed Potatoes (Printable)
Creamy spiced mashed potatoes with jalapeño, cheddar and cumin for a bold Tex-Mex side dish.
# What You'll Need:
→ Vegetables
01 - 2 pounds 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
07 - 4 tablespoons unsalted butter
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasoning
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon ground black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - Extra sliced green onions (optional)
# Directions:
01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 12 to 15 minutes. Drain thoroughly.
02 - While the potatoes cook, heat 1 tablespoon of butter in a skillet over medium heat. Add the red bell pepper, jalapeño, green onions, and garlic. Sauté until softened, about 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 until smooth and creamy using a potato masher or hand mixer.
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 has fully melted.
05 - Taste and adjust 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 dishes.
# Expert Tips:
01 -
- It takes everything comforting about mashed potatoes and gives it a lively, surprising personality that makes people ask what you did differently.
- The smoky heat from cumin and paprika balances the richness of butter and cheese so perfectly that even plain mashed potato loyalists come around.
02 -
- Overworking the potatoes with an electric mixer can turn them gummy and paste like, so a manual masher gives you better control over the final texture.
- Adding cold milk straight from the fridge shocks the potatoes and makes them stiff, so always warm it first even if that just means thirty seconds in the microwave.
03 -
- Dry the drained potatoes in the hot pot for thirty seconds before mashing because excess water is the enemy of creamy texture.
- Shred your own cheese from a block instead of using pre shredded bags since the anti caking coating on packaged cheese prevents it from melting smoothly.