Tex Mex Mashed Potatoes (Printable Version)
Creamy mashed potatoes with cheddar, jalapeño, cumin, and smoked paprika for a bold Tex-Mex side.
# 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
# Method:
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, approximately 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 and fragrant, 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 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 evenly combined and the cheese has fully melted.
05 - Taste and adjust the seasoning as desired. Transfer to a serving bowl and garnish with chopped fresh cilantro and additional sliced green onions if desired.
06 - Serve immediately while hot, as a side dish alongside grilled meats, vegetarian tacos, or barbecue plates.
# Chef's Tips:
01 -
- The smoky heat from smoked paprika and jalapeño transforms boring mashed potatoes into something people actually get excited about.
- You probably have most of these ingredients sitting in your kitchen right now, which means dinner is 40 minutes away with zero stress.
02 -
- Drain the potatoes completely and even shake them in the colander because excess water is the enemy of creamy mashed potatoes.
- Adding cold milk to hot potatoes shocks them into a gummy texture, so always warm your milk first.
03 -
- Cut your potatoes into uniform pieces so they all finish cooking at the same time and you never end up with half mushy half crunchy cubes.
- Shred your cheese from a block instead of buying pre shredded because the anti caking coatings on bagged cheese prevent it from melting smoothly.