Mexican Mashed Potatoes

5 from 25 votes

Mexican Mashed Potatoes are your perfect side dish for family dinners! Creamy, spicy, and seasoned to perfection, they'll have everyone asking for seconds.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 299kcal

Author: Maggie Unzueta

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

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 chile. Or omit the jalapeno and use red bell pepper or green bell peppers.

What should you avoid when making mashed potatoes?

Not adding salt to the water that the potatoes are cooked in. 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.

Nutrition