Tex Mex Mashed Potatoes (Printable)

Creamy mashed potatoes with bold Tex-Mex spices, cheddar, and jalapeño for a spicy, flavorful 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 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 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 the vegetables are softened, 4 to 5 minutes. Remove from heat and set aside.
03 - Return the drained potatoes to the pot. Add the remaining butter and the warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
04 - Fold in the sautéed vegetables, shredded cheddar cheese, sour cream, cumin, smoked paprika, chili powder, salt, and black pepper. Stir until the cheese is fully melted and everything is evenly incorporated.
05 - Taste and adjust the salt and pepper as needed. Transfer to a serving bowl and garnish with chopped cilantro and additional sliced green onions if desired.
06 - Serve immediately while hot. Pairs well with grilled meats, vegetarian tacos, or barbecue dishes.

# Expert Tips:

01 -
  • It takes a dish everyone already knows and makes it exciting without any extra effort.
  • The creamy potatoes soak up Tex Mex spices beautifully and the cheese pulls it all together.
02 -
  • Drain the potatoes thoroughly because any leftover water will make your mash watery and sad.
  • Warming the milk before adding it prevents the butter from seizing and keeps everything smooth.
03 -
  • Cut your potatoes into even sized pieces so they all finish cooking at the same time.
  • Let the cheese come to room temperature before stirring it in so it melts faster and distributes evenly.

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