Recipe Background
Take plain mashed potatoes on a trip to the culinary borderlands. Tex-Mex Mashed Potatoes elevate the creamy, buttery, fluffy joy of mashed potatoes with new color and spice from tender peppers and jalapeño. With a pleasing tang of cheddar cheese, Tex-Mex Mashed Potatoes are an even heartier twist on a dinnertime favorite. Ride into the sunrise with these Southwestern flavors!
Take plain mashed potatoes on a trip to the culinary borderlands. Tex-Mex Mashed Potatoes elevate the creamy, buttery, fluffy joy of mashed potatoes with new color and spice from tender peppers and jalapeño. With a pleasing tang of cheddar cheese, Tex-Mex Mashed Potatoes are an even heartier twist on a dinnertime favorite. Ride into the sunrise with these Southwestern flavors!
Ingredients
- 3 pounds red or Yukon Gold potatoes roughly cut into 1-inch pieces
- 4 tablespoons butter divided into 1 tablespoon and 3 tablespoons, and cut into small pieces
- 1 small white onion peeled and diced
- 1 small green bell pepper cored and diced
- 1 small red bell pepper cored and diced
- 1 jalapeño seeded and finely diced
- 2 (4-ounce) cans chopped green chiles
- 1 1/2 cups sharp cheddar cheese shredded
- 3/4 cup milk warmed, adding more for creamier potatoes if desired
- 1 teaspoon salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- green onions thinly sliced, for serving (optional)
- extra-sharp cheddar cheese shredded, for serving (optional)
Directions
- In a large stockpot, add the potatoes and cover them with water.
- On the stove-top, heat the stockpot over high heat until the water boils.
- Reduce the heat to medium-high, maintaining a boil until the potatoes are fork-tender, about 10 minutes.
- While the potatoes cook, heat 1 tablespoon of the butter in a large pan on the stove-top over medium-high heat.
- When the butter is fully melted, add the onions and cook until they become soft and translucent, about 5 minutes.
- Add the green pepper, red pepper, and jalapeño to the pan and cook until cooked through and soft, about 5 minutes.
- Pour in the green chiles.
- Remove the pan from the heat.
- Once the potatoes are fork-tender, strain them and then return them to the stockpot. Reduce the stovetop heat to medium and cook the potatoes for about a minute to remove any lingering moisture. This helps prevent the potatoes from having a gummy texture.
- Remove the potatoes from the heat.
- Add the onion mixture, cheddar cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter to the potatoes. Mash everything together to combine.
- Top with sliced green onions and extra-sharp cheddar cheese and serve warm!
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