For Thanksgiving this year I decided to make this Mexican Mashed Potatoes recipe instead of my usual Vodka Mashed Potatoes. Mainly to try a new recipe but we were having guests that could not have anything with alcohol in it.
The process for making this mashed potatoes recipe is no different than any other mashed potatoes recipe out there. It's the extra ingredients I add to the potatoes that make it a delicious side for just about any dish you would have mashed potatoes with.
This recipe calls for 3 pounds of russet potatoes. If you are not buying a 3 lbs bag to make this recipe, I would suggest using a scale if you have one. If you don't figure on about 6 medium-large russet potatoes.
For the taco seasoning, if you don't have any packets on hand but have some in bulk in a container like I do, you will need 2 generous tablespoons for this recipe. Obviously, you can adjust the quantity to taste.
💭 Ingredient Substitution
Instead of Heavy Cream, you can substitute it for milk or other dairy products. Keep in mind though it might alter the flavor slightly depending on what you use. Cans of Green Chilies come in different varieties (mild, hot, fire-roasted, etc.). Make sure you select the right one for you and your guests!
💭 Recipe Variation
If you desire an even richer more flavorful version of this mashed potatoes recipe you can add a cup of Monterey Jack Cheese on step 3.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mexican Mashed Potatoes recipe (see recipe card for quantities): Russet Potatoes, Unsalted Butter, Heavy Cream, Green Chilies, Taco Seasoning, Salt and Pepper.
🥣 How to make Mexican Mashed Potatoes
Bring a large pot of salted water to a full boil. Add the chopped potatoes. Cook for 15-20 minutes or until the potatoes are soft. Drain the water from the pot.
Add the butter, heavy cream, green chilies, salt and pepper to taste.
Mash to the desired consistency using a potato masher. Stir in taco seasoning.
Mexican Mashed Potatoes
- 3 lbs Russet Potatoes, peeled and diced
- 4 tablespoon Unsalted Butter, ½ stick
- ½ Cup Heavy Cream
- 4 oz Green Chilies
- 1.25 oz Taco Seasoning, equiv. 2 generous tablespoons
- Salt and Pepper, to taste
- Bring a large pot of salted water to a full boil. Add the chopped potatoes. Cook for 15-20 minutes or until the potatoes are soft. Drain the water from the pot.
- Add the butter, heavy cream, green chilies, salt and pepper to taste.
- Mash to the desired consistency using a potato masher. Stir in taco seasoning.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.