One of my favorite Mexican restaurants used to serve mashed potatoes that were almost too good to be true. Who knew that the combination of creamy mashed potatoes and Mexican flavors could be so outrageously delicious! They are loaded with butter, green chiles, bell pepper, cheese, and sour cream (and totally worth the indulgence). Bonus— no need to peel the potatoes! The skin adds great color and texture. My copycat version tastes just like the potatoes I used to eat at the restaurant.
- Cook Time
- Prep Time
- 3 pounds red potatoes, quartered
- 1 cup half and half
- 5 tablespoons butter
- 8 ounces shredded cheddar cheese
- 1 ½ teaspoon salt
- 2 cloves crushed garlic
- 1/4 cup sour cream
- 1/2 diced red bell pepper
- 1/2 diced green bell pepper
- 2 (4 ounce) cans chopped green chiles
- 3 green onions, diced (whites and greens)
- ½ small jalapeno, seeded and finely diced (or more to taste)
- ½ teaspoon pepper
1. Place quartered potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and return potatoes to the pot.
2. Add the remaining ingredients to the potatoes. Mash with a potato masher until all ingredients are incorporated. Enjoy!