Mexican Mashed Potatoes is one of those potato recipes that delivers a comfort food experience with a kick.
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You’re going to love the blend of creamy, spicy, and cheesy goodness. Delicious!
This recipe is a great way to add a little Mexican food to your holiday table.
For Thanksgiving, Christmas, or just because, this side dish is sure to delight your taste buds.
Table of Contents
🥘 Ingredients
- Potatoes, peeled and quartered
- Water (to cook the potatoes)
- Salt (to cook the potatoes)
- Whole milk
- Butter
- Monterey Jack Shredded cheese (or mozzarella or mozzarella or white cheddar cheese)
- Jalapeño, finely diced (or substitute green chiles)
- Ground cumin
- Salt (to season the potatoes)
- Ground black pepper
We’re using russet potatoes, but feel free to use any type of potato AS LONG as they weigh 2 ½ lbs. Russet potatoes, Yukon potatoes, even red potatoes work!
To make this dairy-free use any plant-based milk and swap out for a dairy-free cheese and butter.
🥣 Instructions
- Boil potatoes in a large pot and with salted water.
- Simmer until tender, about 15-20 minutes.
- Drain potatoes, then return to the pot. Or place them in a large mixing bowl.
- Mash potatoes with a potato masher, then add milk, butter, Monterey jack cheese, and jalapeno peppers.
- Add the cumin, salt, and black pepper to the bowl. Mix well.
Please note: Cooking time varies depending on the size of your potatoes.
Continue to mash until smooth and fluffy, and the cheese melts. Taste for good measure and adjust accordingly.
Additions and Substitutions
- For added flavor, add 1 clove fresh garlic or 1 teaspoon garlic powder. 1 teaspoon onion powder and a pinch of ground oregano also would go great here.
- Spice it up by adding more jalapenos or swap out for 2 finely diced chipotle in adobo sauce. Chipotle will change the color!
- For a milder spice, use a can of diced green chilies. Or omit the jalapeno and use red bell pepper or green bell peppers.
- Top with green onions or fresh cilantro.
- Then serve with warm corn tortillas for tacos or as a side dish.
For extra creaminess, use heavy cream instead of milk. Or, add half a bar of cream cheese for make really creamy mashed potatoes.
Save some leftover potatoes to make Potato Tacos Dorados or Potato Taquitos. Or before mashing the potatoes, set some aside for Chorizo con Papas.
🥔 Potatoes
In Mexico, white potatoes, or “papas blancas,” are most commonly used for dishes like mashed potatoes, though availability can vary by region.
In Spanish, mashed potatoes is referred to as “puré de papas.” So, if you find yourself in Mexico or any Spanish-speaking gathering, you’ll know exactly what to ask for when you’re craving this creamy side dish!
Also a must-try side dish Roasted Mexican Sweet Potatoes!
🙋🏻♀️ Frequently Asked Questions
Yes, these can be frozen, but the texture might change once thawed. It’s best enjoyed fresh.
Sure, you can add peas and carrots for added texture and flavor. Add them right at the very end after the cheese has been added. That way, they will still be whole as opposed to mashed.
Not adding salt to the water that the potatoes are cooked. Another common error is cooking the potatoes in hot water. You should cook potatoes starting with cold water so they can cook evenly. Lastly, try not to overcook the potatoes, or they will become mushy.
👩🏼🍳 Pro Tips
- High-Quality Butter: Always use high-quality butter melts the best and give you the creamiest texture and best flavor.
- Cheese Options: If you want to stay authentic, try using Mexican white cheese like Queso fresco (does not melt well), Queso Oaxaca (melts great!), or top with some grated Cotija Cheese (salty cheese).
- Masher Matters: A good hand masher can make a huge difference in texture. Choose one with a comfortable grip and effective mashing plate. Or use an immersion blender.
🫙 Storing Instructions
Store any leftover mashed potatoes in an airtight container and place in the refrigerator for up to 3-4 days.
🍴 Serve With
Mexican Mashed Potatoes will spice up your meal! A unique combination of cumin, jalapeño, and Monterey Jack makes this favorite recipe irresistible.
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Did you make this recipe? Please rate the recipe below
Mexican Mashed Potatoes
Ingredients
- 3 large potatoes peeled and cut in half lengthwise
- 1 teaspoon salt (for cooking potatoes)
- ½ cup whole milk
- ¼ cup butter
- ½ cup shredded white cheese – mozzarella or Monterey Jack
- 1 jalapeno finely diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place potatoes in a large pot and cover with water.
- Add 1 teaspoon salt to the pot.
- Cover and bring to a boil. Reduce heat to medium-low.
- Simmer until tender, about 15-20 minutes.
- Poke with a fork after 15 minutes. If they are fork tender, they are ready.
- Cooking time varies, depending on the size of the potatoes. Bigger potatoes will need more time cooking.
- Drain potatoes, then return to the pot.
- Mash potatoes with a potato masher, then add milk, butter, and cheese.
- Continue to mash until smooth and fluffy, and the cheese melts.
- Add the jalapeno, cumin, salt and black pepper.
- Mix to combine.
- Then serve and enjoy!
Notes
-
- For added flavor, add 1 clove fresh garlic or 1 teaspoon garlic powder. 1 teaspoon onion powder and a pinch of ground oregano also would go great here.
-
- Spice it up by adding more jalapenos or swap out for 2 finely diced chipotle in adobo sauce. Chipotle will change the color!
-
- For a milder spice, use a can of diced green chile. Or omit the jalapeno and use red bell pepper or green bell peppers.
Very easy to make! I did this last day and it was so good! It’s fluffy and delicious!
I love these Mexican Mashed Potatoes for that reason. They’re so easy and really tasty!