Tex-Mex Mashed Potatoes Recipe

1. Cook the Potatoes:
   • Place the cut red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are tender and can be easily pierced with a fork.
2. Prepare the Vegetables:
   • While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion, green bell pepper, red bell pepper, and jalapeño. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
3. Mash the Potatoes:
   • Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tablespoons of butter and use a potato masher to mash the potatoes until smooth.
4. Mix in Milk and Vegetables:
   • Gradually add the warmed milk to the mashed potatoes, stirring until the potatoes reach your desired creaminess. Stir in the sautéed vegetables and the canned green chiles. Continue to mix until all ingredients are well incorporated.
5. Add Cheese and Seasonings:
   • Mix in the shredded sharp cheddar cheese, salt, and black pepper. Adjust the seasoning to taste. If the potatoes are too thick, you can add a little more milk to loosen them up.
6. Garnish and Serve:
   • Transfer the mashed potatoes to a serving bowl. If desired, top with extra shredded cheddar cheese and thinly-sliced green onions for added color and flavor.

Conclusion:

These Tex-Mex Mashed Potatoes offer a delightful twist on a classic side dish, bringing together the hearty texture of mashed potatoes with the bold flavors of Tex-Mex cuisine. They’re perfect for pairing with grilled meats, BBQ, or as part of a festive meal. The combination of spicy peppers and creamy cheese makes these potatoes irresistibly tasty, ensuring they’ll be a favorite at your table.