- 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)
- 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).
- 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
- 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
Keywords: spicy mashed potatoes, latin mashed potatoes, mexican potatoes