Elevate your traditional mashed potatoes with a zesty Tex-Mex flair! These Tex-Mex mashed potatoes blend creamy goodness with the vibrant flavors of peppers, onions, and spices, creating a dish that’s perfect for any occasion. Imagine the warmth of buttery potatoes infused with the kick of jalapeño and the richness of cheddar cheese, making every bite a delightful experience.

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As you prepare this dish, the kitchen fills with the savory aroma of sautéed vegetables, setting the stage for a mouthwatering side that pairs beautifully with grilled meats or can stand alone as a satisfying vegetarian option. The creamy texture of the mashed potatoes complements the crunchy, colorful veggies, resulting in a comforting yet exciting dish that will impress family and friends alike.

With simple ingredients and straightforward steps, these Tex-Mex mashed potatoes showcase how a few additions can transform a classic recipe into something truly special. The combination of sharp cheddar cheese and Old El Paso chopped green chiles adds depth and flavor, making this dish a must-try in your culinary repertoire.

Tex-Mex Mashed Potatoes

Ingredients

• - 3 pounds yellow (such as Yukon Gold) potatoes, cut into 1-inch chunks  
• - 4 tablespoons butter, divided  
• - 1 small yellow onion, peeled and diced (about 1 cup)  
• - 1 small green bell pepper, cored and diced (about 1 cup)  
• - 1 small red bell pepper, cored and diced (about 1 cup)  
• - 1 jalapeño, seeded and finely diced  
• - 2 cans (4 oz) chopped green chiles  
• - 1 cup shredded sharp cheddar cheese  
• - 1 cup milk, warmed (adjust as needed)  
• - Salt, to taste  
• - Black pepper, to taste  
• - Optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese  

Preparation:

1. Bring a large pot of salted water to a boil. Add the roughly cut potatoes and cook until tender, about 15-20 minutes.

2. 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, about 5-7 minutes.

3. Once the potatoes are tender, drain and return them to the pot. Add the sautéed vegetables, chopped green chiles, remaining butter, warmed milk, and shredded cheddar cheese. Mash until smooth and creamy, adding more milk if needed to reach your desired consistency.

4. Season with salt and black pepper to taste. Mix well to ensure all ingredients are evenly incorporated.

5. Serve warm, topped with optional green onions and extra cheddar cheese if desired.

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Storage Information:  

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions:  

• - Pair with grilled chicken or steak for a hearty meal.  
• - Serve alongside tacos or burritos for a delicious Tex-Mex feast.  
• - Enjoy as a comforting side at your next family gathering or potluck!

If you prefer, you could use sour cream instead of milk for a richer flavor and creamier texture. Enjoy your Tex-Mex mashed potatoes!