Mexican Mashed Potatoes
Creamy, flavorful, and packed with a zesty twist, Mexican Mashed Potatoes take your classic comfort food to bold new heights. This irresistible side dish blends fluffy Russet potatoes with the rich creaminess of heavy cream and butter, elevated by the vibrant flavors of fresh cilantro, tangy lime, and crumbly Cotija cheese. A touch of minced jalapeño adds a gentle kick, while roasted garlic enhances the savory depth. Perfect for pairing with tacos, grilled meats, or any Mexican-inspired feast, these mashed potatoes are easy to make in just 40 minutes and serve six. Whether you're hosting a fiesta or simply craving a delicious twist on a classic, this recipe brings a fiesta of flavors to your table!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 cloves Garlic
- 1 medium Jalapeño
- 0.25 cups Fresh cilantro
- 0.25 cups Cotija cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 Lime
Instructions
Peel and cut the russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, finely mince the garlic and jalapeño (remove the seeds if you prefer less spice). Chop the fresh cilantro and crumble the cotija cheese. Set these aside.
Drain the cooked potatoes and return them to the hot pot. Allow the residual heat to evaporate any remaining water for about 1 minute.
Add the butter, heavy cream, minced garlic, and jalapeño to the potatoes. Mash them using a potato masher or fork until they are smooth and well combined.
Stir in the salt, black pepper, chopped cilantro, and half of the cotija cheese. Mix well to distribute the flavors evenly.
Taste the mashed potatoes and adjust the seasoning with additional salt or pepper, if needed.
Transfer the mashed potatoes to a serving dish. Sprinkle the remaining cotija cheese on top and garnish with a small handful of additional cilantro, if desired.
Squeeze the juice of half a lime over the potatoes just before serving for a burst of freshness.
Serve warm as a side dish to complement grilled meats, tacos, or any Mexican-inspired meal.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 12.7 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5270 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
