Tex Mex Mashed Potatoes (Printable)

Creamy mashed potatoes with cheddar, jalapeño and bold Tex-Mex spices for a crowd-pleasing 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
07 - 4 tbsp unsalted butter
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)

# Steps:

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 and set aside.
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, 4 to 5 minutes. Remove from heat.
03 - Return the drained potatoes to the pot. Add the remaining butter and 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, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until evenly combined and the cheese has fully melted.
05 - Taste the mashed potatoes and adjust salt, pepper, or spices as desired. Transfer to a serving bowl.
06 - Top with chopped fresh cilantro and additional sliced green onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The creamy mashed potato base absorbs every bit of those warm Tex Mex spices, making each bite layered and exciting.
  • It comes together in about 40 minutes with ingredients you probably already have in your kitchen.
  • This dish bridges the gap between comfort food and something fresh enough for a summer cookout.
02 -
  • Adding cold milk to hot potatoes makes them gummy and gluey, so always warm your milk first.
  • Over mashing releases too much starch and turns potatoes pasty, so stop as soon as they look smooth.
03 -
  • Shred your own cheese from a block rather than using pre shredded bags, since the anti caking additives on bagged cheese prevent it from melting smoothly.
  • Letting the finished potatoes rest for two minutes before serving allows the flavors to settle and the texture to set perfectly.

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