Go Back

Mexican Mashed Potatoes

5 from 4 votes
Mashed potatoes with a Mexican twist.
Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Peel and chop Idaho® Russets
  2. Add to a large pot and cover with water
  3. Heat over high heat until the water reaches a boil
  4. Reduce heat to medium-high and boil until the potatoes are fork-tender (15 minutes)
  5. Drain and return potatoes to the pot
  6. Heat 1 tbsp butter in a large sauté pan until melted
  7. Add onion and sauté for 5 minutes
  8. 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
  9. Stir in the green chiles
  10. Remove pan from heat and set aside
  11. Use a potato ricer to rice the potatoes and then combine with the onion / pepper mixture
  12. Add 1 1/2 cups of Mexican cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter
  13. Taste, and season with additional salt and pepper
  14. Garnish with sour cream, remaining Mexican cheese, avocado and chives