How To Make Tex-Mex Mashed Potatoes Recipe
Tex-Mex cuisine brings out the best of both worlds in their border-style dishes. This mashed potato recipe is mixed with green chilis and bell peppers.
Serves:
Ingredients
- 3lbYukon Gold
- 4tbspbutterdivided
- 1cupwhite onionpeeled and diced
- 1cupgreen bell peppercored and diced
- 1cupred bell peppercored and diced
- 1jalapeno pepperchopped
- 4ozOld El Paso green chileschopped
- 1 ½cupsshredded sharp cheddar cheese
- ¾ cupmilk
- 1tspsalt
- ½ tspblack pepper
Instructions
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Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender.
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Drain the potatoes and then return them to the stockpot.
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While the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes.
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Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4 to 5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
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When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter to the stockpot.
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Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed.
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Serve warm, garnished with chopped green onions and extra cheese if desired.
Recipe Notes
Add more milk to achieve a creamier consistency with the potatoes.
Nutrition
- Calories: 896.65kcal
- Fat: 58.69g
- Saturated Fat: 33.87g
- Trans Fat: 1.79g
- Monounsaturated Fat: 14.63g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 49.96g
- Fiber: 5.57g
- Sugar: 16.66g
- Protein: 43.80g
- Cholesterol: 174.31mg
- Sodium: 1316.11mg
- Calcium: 1209.84mg
- Potassium: 1284.25mg
- Iron: 2.09mg
- Vitamin A: 542.37µg
- Vitamin C: 75.89mg
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