Time for a fresh starch. Ready to take your mashed potato game to the next level with Idaho® Potatoes? Say hello to flavor with Mexican mashed potatoes that will elevate your Cinco de Mayo celebrations. From the creamy texture to the zesty ingredients, get ready to impress your guests with this festive dish. Let’s dive in and discover how to create Mexican mashed potatoes for your dinner table.
Why Idaho® Potatoes?
Bless your lucky starch. Idaho® Russets are a popular choice for making mashed potatoes due to their high starch content. These potatoes have a fluffy texture when cooked, making them perfect for mashing into a creamy consistency. Idaho® Potatoes are versatile and absorb flavors well, making them an ideal base for creating delicious dishes like Mexican mashed potatoes.
What are Mashed Potatoes?
You’re a real spud. Mashed potatoes are a classic comfort food that can be traced back to the 1700s. They are made by boiling potatoes until they are soft, then mashing them with butter, milk, and seasonings to create a creamy and smooth dish. Mashed potatoes can be served as a side dish or used as a base for other recipes, like shepherd’s pie or potato pancakes. Understanding the basics of mashed potatoes is key to creating a delicious and satisfying meal.
What are Mexican Mashed Potatoes?
What a mashing good time we had. Mexican mashed potatoes offer a unique twist on the traditional dish by incorporating bold flavors and spices that are characteristic of Mexican cuisine. By infusing Mexican-inspired ingredients into the creamy potatoes, we elevated our dish with an explosion of flavors that spiced up our dinner table. This dish is also perfect for Cinco de Mayo.
Ingredients for the Mexican Mashed Potatoes
Couch potato. Elevate your taste buds with our tantalizing Mexican mashed potatoes, crafted from a medley of vibrant ingredients. Begin by gathering the essentials: creamy Idaho potatoes for a rich base, velvety butter, aromatic red onion, the crunch of red and orange bell peppers, and the fiery zest of jalapeño for that extra kick. Intensify the flavor with canned chopped green chilies and a generous sprinkle of shredded Mexican cheese.
You’re in for a root awakening. Achieve the perfect creamy texture with milk, while seasoning with a pinch of salt and black pepper. For the finishing touch, adorn your creation with dollops of cooling sour cream, decadent Mexican cheese, luscious avocado slices, fragrant chopped chives, and crispy tortilla chips for a satisfying crunch. With this symphony of flavors and textures, prepare to embark on a culinary journey where the essence of Mexican cuisine seamlessly merges with the comfort of classic mashed potatoes.
Mashing the Mexican Mashed Potatoes All Together for a Creamy Texture
Keep your eyes peeled. For the Mexican mashed potatoes, begin by peeling and chopping 3 pounds of Idaho potatoes. Place the potatoes in a large pot and cover them with water. Heat over high heat until the water reaches a boil, then reduce the heat to medium-high and boil until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
I’m rooting for you! In a large sauté pan, melt 1 tablespoon of butter over medium heat. Add the diced red onion and sauté for about 5 minutes until softened. Stir in the diced red and orange bell peppers and jalapeño, cooking for an additional 4-5 minutes until the peppers are soft. Add the chopped green chilies to the pan, then remove it from the heat and set it aside.
Using a potato ricer, rice the cooked potatoes into the pot, then combine them with the sautéed onion and pepper mixture. Stir in 1 ½ cups of shredded Mexican cheese, ¾ cup of milk, 1 teaspoon of salt, 1 teaspoon of black pepper, and the remaining 3 tablespoons of butter. Taste the mashed potatoes and adjust the seasoning with additional salt and pepper if needed.
Garnish the Mexican Mashed Potatoes
You’re in for a root awakening. We enhanced this culinary masterpiece with a tantalizing array of garnishes. We crowned the Mexican mashed potatoes with a velvety dollop of sour cream, adding a cool contrast to the rich and spicy flavors. We also sprinkled on generous portions of shredded Mexican cheese, infusing each bite with a decadent creaminess. We also elevated the dish with slices of ripe avocado and vibrant chopped chives, imparting a burst of herbaceous aroma and flavor. For a satisfying crunch, we added crispy tortilla chips. The chips provided the perfect contrast to the creamy mashed potatoes.
Tips for Making the Mexican Mashed Potatoes
Thanks spud. To achieve mashed potato perfection, follow these essential tips and techniques:
- When it comes to mashing, opt for a potato ricer, potato masher, or immersion blender for optimal texture
- Avoid using a regular blender, as it can overprocess the potatoes, resulting in a gummy or gluey consistency due to the high-speed blades breaking down the starches too aggressively
- Ensure that the potatoes are thoroughly cooked until fork-tender before mashing to prevent lumps
- Don’t cut the potatoes too small when boiling, otherwise they could soak up too much water and, accordingly, lose a lot of their flavor. It’s best to halve or quarter large potatoes and have a little more patience with the boiling time
- If the potatoes are boiled or steamed in their skins and only peeled afterwards, the mash will be more flavorful
- Always start the potatoes in cold water. If you put them in boiling water, the potatoes will not cook evenly, so the outside might be falling apart and soft, but the inside will still be firm
- Once they’re fork tender, they should be drained immediately and allowed to steam out to remove the excess water
- Never add cold milk to your mash. The milk should be at least room-temperature or heated before adding it to the potatoes. This allows the potatoes to absorb the milk more easily. If the mixture cools down too quickly from cold milk, it can become sticky and gluey
Substitutions for Mexican Mashed Potatoes
Best spuddies. When preparing your Mexican mashed potatoes, consider adding a twist by mixing in some roasted corn or diced green chilies for extra flavor and texture. Additionally, you can experiment with different types of cheese like cotija or Monterey Jack to customize the dish to your liking. For those looking to cut back on dairy, try substituting with vegetable broth, almond milk or coconut milk for a creamy alternative. These tips will help you elevate your Mexican mashed potato recipe and get creative in the kitchen.
Spuddenly it’s all making sense. With these substitutions, you can create a personalized version of this classic recipe that suits your palate and dietary needs. Get creative in the kitchen and let your culinary imagination run wild with these easy swaps. Now, have fun experimenting and enjoy your delicious Mexican mashed potatoes.,
Drop it like it’s hot (potato). Incorporate the bold flavors of Mexico into your next Cinco de Mayo with these delicous Mexican mashed potatoes. By combining traditional mashed potatoes with zesty Mexican-inspired ingredients, you’ll create a dish that is sure to impress and delight your guests. So, grab those Idaho potatoes and get ready to elevate your Cinco de Mayo celebrations with a flavorful fiesta at your dinner table. Embrace the spice and savor the moment – your taste spuds will thank you.
Mexican Mashed Potatoes
Ingredients
- 3 lbs Idaho® Russets
- 4 tablespoons ¼ cup butter, divided
- 1 small red onion peeled and diced (1 cup)
- 1 red pepper cored and diced (1 cup)
- 1 orange bell pepper cored and diced (1 cup)
- 1 jalapeño diced
- 2 4-ounce cans chopped green chilies chopped green chiles
- 2 cups shredded Mexican cheese
- ¾ cup milk
- 1 tsp salt
- 1 tsp black pepper
- Garnishes: sour cream Mexican cheese, avocado and chives
Instructions
- Peel and chop Idaho® Russets
- Add to a large pot and cover with water
- Heat over high heat until the water reaches a boil
- Reduce heat to medium-high and boil until the potatoes are fork-tender (15 minutes)
- Drain and return potatoes to the pot
- Heat 1 tbsp butter in a large sauté pan until melted
- Add onion and sauté for 5 minutes
- Stir in chopped red and orange peppers and jalapeño pepper, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked
- Stir in the green chiles
- Remove pan from heat and set aside
- Use a potato ricer to rice the potatoes and then combine with the onion / pepper mixture
- Add 1 1/2 cups of Mexican cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter
- Taste, and season with additional salt and pepper
- Garnish with sour cream, remaining Mexican cheese, avocado and chives
Potatoes make everything okay.
Catriona Ward
These sound amazing, I must try this recipe and service it at my next bbq. Thanks for sharing this recipe with us.
These look so good. I am a huge fan of mashed potatoes. This version looks delish!
I love Mexican food and mashed potatoes so it’s no surprise I like these. Great flavor!
My son loves mashed potatoes. I will have to make this for him.
I made these and all I can say is wow! They were so amazing!
Oh my goodness, these potatoes look incredible! I already pinned the recipe to kake some time soon anbd they are perfection for celebrating Cinco de Mayo!
I like potatoes, I think any food made from potatoes must be delicious. This recipe is very simple and looks delicious, I will try making it.
Love how you’ve spiced up the classic mashed potatoes with all those vibrant ingredients. Idaho Potatoes ftw!
this looks so delish and we do love Mexican food and mashed potatoes so i know i am going to try this one soon
These Mexican mashed potatoes sound delicious and I’ll have to give this recipe a try! It brings a little panache to what’s usually a pretty plain dish!
Who doesn’t love mashed potatoes? I love how fresh the ingredients are, can’t wait to try this one for a summer grill out!
What a great twist on traditional mashed potatoes! This sounds so flavorful, and I love how you plated it for Cinco de Mayo.