Tex Mex Mashed Potatoes (Printable)
Creamy mashed potatoes with cheddar, jalapeño, cumin, and smoked paprika for a bold Tex-Mex side.
# What You'll Need:
→ 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 tbsp unsalted butter, divided
08 - 1 cup shredded cheddar cheese
09 - ¼ cup sour cream
→ Spices and Seasoning
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - ½ tsp chili powder
13 - ½ tsp salt, or to taste
14 - ¼ tsp ground black pepper
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - Extra sliced green onions, optional
# How to Make It:
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 the vegetables are 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 the warm milk. Mash using a potato masher or hand mixer until the mixture is smooth and creamy.
04 - Fold in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until all ingredients are evenly distributed and the cheese has fully melted.
05 - Taste the mashed potatoes and adjust the salt and pepper as needed. Transfer to a serving bowl and garnish with chopped fresh cilantro and additional sliced green onions if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- They have all the comfort of mashed potatoes but with enough personality to steal attention from whatever main course you serve them beside.
- The smoky, slightly spicy flavor makes them feel special enough for guests while still being genuinely easy to throw together on a weeknight.
02 -
- Wet potatoes make watery mash, so drain them well and even let them sit in the colander for a minute or two before mashing.
- Adding cold milk or cold butter to hot potatoes drops the temperature fast, so always warm your milk and let your butter soften beforehand.
03 -
- Cut your potatoes into even sized pieces so they all finish cooking at the same time and you never end up with half mushy, half crunchy cubes.
- Smoked paprika is the quiet hero here, so spring for the good kind and you will taste the difference in every single bite.