Mexican Mashed Potatoes

Mexican Mashed Potatoes created by Linajjac

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 :)

Ready In:
40mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Dine Dish
Contributor
@Dine Dish
Contributor
"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 :)"

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  1. Michelle A.
    Are potatoes chopped before or after boiling?
  2. Katanashrp
    This was a very nice addition to our Cinco de Mayo spread, and a great make ahead dish. Thank you.
  3. 1baytown
    Easy and delicious! Thanks!
  4. KPD123
    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!
  5. Tony Rules The Kitc
    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!
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