Homemade Tex-Mex Mashed Potatoes (Papas Con Chile)
- Yield 8
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Tex-Mex Mashed Potatoes (Papas Con Chile) is a sides recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 3 pounds red (or Yukon Gold) potatoes, roughly cut into 1-inch pieces
- 4 tablespoons (¼ cup) butter, divided
- 1 small white 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 jalapeno, seeded and finely diced
- 2 (4-ounce) cans Old El Paso chopped green chiles
- 1 ½ cups shredded sharp cheddar cheese
- ¾ cup milk, warmed (add more if needed)
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper, or more to taste
- (optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese)
Method
Tip in potatoes to a large stockpot and cover with water. Warm over a hot burner until the water reaches a boil. Lower heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Tip off, and then return the potatoes to the stockpot.
While that cooks, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-a hot burner until melted. Tip in onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Lift pan from heat and keep nearby.
When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
Plate warm, garnished with chopped green onions and/or extra shredded cheese if desired.
