Tex-mexmashed Potatoes

Mashed potatoes become a spicy, puro San Antonio delight in this pepper-packed dish.

3 pounds red or Yukon Gold potatoes, roughly cut into 1-inch pieces

4 tablespoons butter, divided use 1 small white onion, peeled and

diced (about 1 cup)

1 small green bell pepper, cored and

diced (about 1 cup)

1 small red bell pepper, cored and

diced (about 1 cup)

1 jalapeño, seeded and finely diced 2 (4-ounce) cans chopped green

chilies

1⁄ teaspoon ground cumin

2

1 1⁄ cups shredded sharp cheddar

2 cheese

3⁄ cup milk, warmed (plus more as 4

needed)

1 teaspoon salt, or more to taste

1⁄ teaspoon black pepper, or more

2

to taste

1⁄ cup chopped cilantro leaves

4

Instructions: Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to mediumhigh and continue boiling until the potatoes are fork-tender. Drain, and then return the potatoes to the stockpot.

While the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add the onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in the green bell pepper, red bell pepper and jalapeño and continue cooking for another 4-5 minutes, or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chilies and cumin. Remove the pan from the heat and set aside.

When the potatoes are cooked and drained, 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, season with additional salt and pepper if needed, and add in more warmed milk for creamier potatoes.

Serve warm, garnished with the chopped cilantro.

Makes 8 servings

Adapted from gimmesomeoven.com

Paul Stephen / Staff