Mexican Mashed Potatoes
These Mexican Mashed Potatoes are a comforting and flavorful twist on the traditional mashed potatoes we all know and love. Cooked potatoes get mixed together with chiles and taco seasoning for a mildly spicy and deeply satisfying side dish.
Add some spice into your routine by whipping up a side of these delicious Mexican Mashed Potatoes. It’s a great alternative to traditional mashed potatoes and a perfect side dish for any weeknight meal.
These creamy mashed potatoes include green chilies, cheese (use dairy-free cheese if you don’t eat dairy), and taco seasoning. It’s a tasty Americanized version of the Mexican food known as papas con chile.
Mexican Mashed Potato Benefits
- You can easily swap the milk and butter for almond milk and ghee or vegan butter to make this side dish delightfully dairy-free.
- From pantry to plate in under an hour, this recipe will take the spotlight next to some seasoned chicken for a filling weeknight meal.
- When Taco Tuesday meets a traditional Thanksgiving side, you truly can’t go wrong. These potatoes will have everyone drooling over the unexpected spice in every bite.
Ingredients
Potatoes provide the creamy base to this yummy dish, leaving you full and satisfied. You can also make this recipe using leftover mashed potatoes or cooked leftover potatoes if you don’t want to start from scratch.
Monterrey Jack cheese adds a thickness and flavor to these potatoes that is oh-so-irresistible!
Green chiles add just the right amount of heat that lends itself to that true Mexican flavor without being overpowering. You could also use red bell pepper or green bell peppers if you want even more crunch and color.
Milk (dairy or almond milk) adds even more creaminess. Don’t use heavy cream as the potatoes will be too rich.
Please see the recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
After cleaning, peel and quarter your potatoes. Add to a pot and cover with water.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Cover and cook on medium heat or high heat until the water begins to boil.
Reduce the heat and simmer until the potatoes are tender.
Step Three
Drain the potatoes and return them to the empty pot.
Add the green chiles, milk, butter, taco seasoning, and salt.
Step Four
Mash the potato mixture using a potato masher or spatula until all of the ingredients are fully incorporated. Top as desired and serve hot.
This tex-me mashed potato recipe is a great way to make a hearty side dish and is sure to please your taste buds.
Feel free to top with green onions or fresh cilantro.
Recipe Tips
- You can easily double this recipe to make more servings.
- These Mexican potatoes would also be great in Mexican potato tacos. Just add them to taco shells and serve as vegetarian tacos.
- Store any leftovers in a tightly sealed airtight container for up to 4 days. Reheat before serving.
- The nutrition information for this recipe does not include the optional topping of shredded cheese.
Recipe FAQs
Yes, you can use up to ½ cup of sour cream in this recipe instead of butter and milk.
More Healthy Potato Recipes You Might Like
- Air Fryer Twice Baked Potatoes
- Instant Pot Red Potatoes
- Air Fryer Smashed Potatoes
- Baked Sweet Potato and Kale
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Mexican Mashed Potatoes
These Mexican Mashed Potatoes are a comforting and flavorful twist on the traditional mashed potatoes we all know and love. Cooked potatoes get mixed together with chiles and taco seasoning for a mildly spicy and deeply satisfying side dish.
- Total Time: 45 Minutes
- Yield: 6 Servings 1x
Ingredients
- 2 pounds gold potatoes or Russet potatoes (about 6-7 medium-sized potatoes)
- 1 4–ounce can diced or chopped green chiles
- 1/4 cup regular dairy milk or unsweetened dairy-free milk (I used unsweetened almond milk)
- 2 tablespoons butter or ghee
- 2 teaspoons taco seasoning
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh chives (for topping)
- 1/2 cup shredded Monterey Jack cheese (optional, for topping; leave out for dairy-free diets)
Instructions
- Prep your potatoes by scrubbing them and patting them dry. Then, peel the potatoes and cut them into quarters.
- Add the peeled and chopped potatoes to a large pot. Fill the pot with water (enough to cover the potatoes).
- Turn the heat to high and cover the pot with a lid. Bring to a boil, then reduce the heat to medium. Simmer for 15-20 minutes or until the potatoes are fork-tender.
- Turn off the heat and carefully drain the potatoes using a colander in the sink.
- Place the drained potatoes back into the empty pot. Add the green chiles, milk, butter, taco seasoning, and salt.
- Use a potato masher or a large fork to blend together and mash the potatoes until you reach your desired consistency.
- Serve warm, topped with chives and shredded cheese (optional).
Notes
- You can easily double this recipe to make more servings.
- Store any leftovers in a tightly sealed airtight container for up to 4 days. Reheat before serving.
- The nutrition information for this recipe does not include the optional topping of shredded cheese.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Side dish
- Method: Stoveop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 1.9 g
- Sodium: 297.9 mg
- Fat: 4.1 g
- Saturated Fat: 2.4 g
- Carbohydrates: 28 g
- Fiber: 3.9 g
- Protein: 3.2 g
- Cholesterol: 10.2 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
My husband LOVES this recipe! It’s really easy to make too.