Tex-Mex Mashed Potatoes
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Tex-Mex Mashed Potatoes might be a recipe you should try. For $1.08 per serving, you get a side dish that serves 8. One serving contains 299 calories, 10g of protein, and 14g of fat. If you have red potatoes, green bell pepper, salt, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. 8 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Gimme Some Oven. With a spoonacular score of 58%, this dish is pretty good. Similar recipes include Tasty Tex-Mex Mashed Potato Bake, Tex-Mex Stuffed Potatoes, and Tex-Mex Stuffed Potatoes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
½ teaspoon black pepper, or more to taste
4 tablespoons (¼ cup) butter, divided
2 (4-ounce) cans Old El Paso chopped green chiles
1 small green bell pepper, cored and diced (about 1 cup)
1 jalapeno, seeded and finely diced
¾ cup milk, warmed (add more if needed)
1 small red bell pepper, cored and diced (about 1 cup)
3 pounds red (or Yukon Gold) potatoes, roughly cut into 1-inch pieces
1 teaspoon salt, or more to taste
1 ½ cups shredded sharp cheddar cheese
1 small white onion, peeled and diced (about 1 cup)
Equipment:
pot
frying pan
potato masher
Cooking instruction summary:
Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.
Step by step:
1. Add potatoes to a large stockpot and cover with water.
2. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork).
3. Drain, and then return the potatoes to the stockpot.Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted.
4. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles.
5. Remove pan from heat and set aside.When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
6. Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.
Nutrition Information:
covered percent of daily need
