Tex-Mex Mashed Potatoes
Ingredients
The potatoes
-
3
pounds
red (or Yukon Gold) potatoes
-
¾
cup
milk
The sautéed mixture
-
1
small
white onion
-
1
small
green bell pepper
-
1
small
red bell pepper
-
1
small
jalapeno
-
2
cans
Old El Paso chopped green chiles
The flavorings
-
4
tablespoons
butter
-
1½
cups
shredded sharp cheddar cheese
-
1
teaspoon
salt
-
½
teaspoon
black pepper
Optional toppings
-
to taste
thinly-sliced green onions
-
to taste
extra shredded sharp cheddar cheese
Instructions
- Boil the potatoes in a large stockpot until fork-tender, then drain and return to the pot.
- In a separate pan, sauté the onion in butter until soft, then add the bell peppers and jalapeno, cooking until soft.
- Stir in the green chiles and remove from heat.
- Combine the sautéed mixture with the potatoes, adding cheese, warmed milk, salt, pepper, and remaining butter.
- Mash the potatoes until combined, adjusting seasoning and adding more milk if desired.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
30mg
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