Mexican Mash Recipes

MEXICAN MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
• Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.

MEXICAN MASH

Steps:

• Layer all ingredients in a shallow glass bowl. Serve with tortilla chips, corn chips, or taco shells.

TEX-MEX MASHED POTATOES

Steps:

• Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.
• Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add 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. Remove pan from heat and set aside.
• 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.
• Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.

MEXICAN MASHED POTATOES

Steps:

• In a medium saucepan, combine all ingredients.
• Heat until thoroughly heated.

MEXICAN POTATOES

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.