Tex-Mex Mashed Potatoes

These Tex-Mex Mashed Potatoes are simple to make and will add amazing flavor to your next meal!

3 lbs. red or gold potatoes, cut into chunks

4 Tbsp. butter, divided

1 small white onion, peeled and diced

1 small green bell pepper, cored and diced

1 small red bell pepper, cored and diced

1 jalapeno, seeded and finely diced

2 4 oz. cans chopped green chilies

1 1/2 cups shredded sharp cheddar cheese

3/4 cup milk

1 tsp. salt

1/2 tsp. pepper

optional toppings: thinly sliced green onions, shredded sharp cheddar cheese, sour cream

Add potatoes to a large stockpot and cover with water. Heat over high heat until water reaches a boil. Reduce heat to medium high and continue boiling until potatoes are fork-tender. Drain and return potatoes to stockpot.

Meanwhile, heat 1 tablespoon of butter in a large saute pan over medium high heat until melted. Add onion and saute for 5 minutes or until translucent, stirring occasionally. Stir in the bell peppers and jalapeno and continue to cook for another 4-5 minutes or until peppers are soft, stirring occasionally. Stir in the green chilies. Remove pan from the heat and set aside.

When the potatoes are cooked, add in the onion mixture, cheese, milk, salt & pepper to taste and remaining butter to the stockpot. Using a potato masher, mash the potatoes and stir the mixture together until well combined. Taste and adjust seasonings if needed, add more milk if needed.

Serve warm, garnished with toppings preferred, serve with Chipotle Beef Tenderloins, if desired.

Makes 8 servings

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