Mexican Mashed Potatoes
"If you are like me and love mexican food, you will love these mashed potatoes! This is also a great way to use leftover mashed potatoes :)"
photo by Linajjac
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 large potatoes, chopped
- 1 tablespoon butter
- 2 cups diced tomatoes
- 1 onion, diced
- 1 tablespoon hot chili sauce
- 1⁄4 cup chopped green onion
- 1 teaspoon garlic powder
- salt and pepper
- 1⁄2 cup shredded cheddar cheese
directions
- 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.
Questions & Replies
-
Are potatoes chopped before or after boiling?
Reviews
-
awesome!! i cheated and made some instant mashers first, then i stirred in some sour cream and heavy cream and a can of extra hot rotel. i used siracha and tapatio for the hot chili sauce and i used way more. i also used 1/2 cup cheese inside the potatoes and then 1/2 cup on top. i topped the whole dish off with more green onions. yummy!! fantastic! i'm always looking for more side dishes to go with all the spicy mexican/southwestern food i make. this is a tasty keeper for sure! great make-ahead dish too. thanks a ton! -
I made these to go along with Recipe #62498 and they were excellent! I followed a previous reviewers tip and used rotel tomatoes with green chilies instead of the chili sauce and diced tomatoes. I also used shredded Mexican cheese in place of the Cheddar. Went over real big here. Loved these with the roast. Great combo! -
This was a very nice addition to our Cinco de Mayo spread, and a great make ahead dish. Thank you. -
Easy and delicious! Thanks! -
I made these to go along with a spicy chicken dish. They were delicious!
see 6 more reviews
Tweaks
-
I made these to go along with Recipe #62498 and they were excellent! I followed a previous reviewers tip and used rotel tomatoes with green chilies instead of the chili sauce and diced tomatoes. I also used shredded Mexican cheese in place of the Cheddar. Went over real big here. Loved these with the roast. Great combo!
RECIPE SUBMITTED BY
Dine Dish
Shawnee, 55
<p style=color: #212121; font-family: alexandriaflfregular, AppleGothic, Arial, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px 0px 15px;><span style=color: #000000;>Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.</span></p>
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