Mexican Smashed Potatoes
Ingredients
The potatoes
The cooking oil and vegetables
-
1
tablespoon
avocado oil or coconut oil
-
2
medium
white onions
-
2
count
poblano chili peppers
The spices and flavorings
-
1
teaspoon
chopped garlic
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
sea salt
The toppings
-
¼
cup
sour cream or Greek yogurt
-
2
tablespoons
fresh cilantro
Instructions
- 1. Place the sliced potatoes in a saucepan and cover with water, then bring to a boil and cook for about 20 minutes until tender.
- 2. Drain the potatoes.
- 3. Heat the oil in a pan over medium-high heat, then add the potatoes, onions, and chili peppers, cooking for 12 minutes while breaking apart the potatoes with a spoon.
- 4. Reduce the heat to medium-low and add garlic, cumin, paprika, and salt, stirring for 2 minutes.
- 5. Remove from heat, transfer to a bowl, and mash with sour cream or Greek yogurt.
- 6. Garnish with cilantro and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
95
Total fat
2g
Total carbohydrates
16g
Total protein
2g
Sodium
212mg
Cholesterol
0mg
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