This Baked Mexican-Style Mashed Potatoes provide a nice twist on traditional mashed potatoes are pair great with any kind of Mexican dish!
It seems a bit strange that I grew up eating “meat and potatoes” as did my husband, however, I have served mashed potatoes so infrequent that my kids don’t even like them! I know it’s crazy, my husband is completely baffled by this since who doesn’t like creamy mashed potatoes?!
But, in their defense, for some reason I rarely serve them to my family. When they were much younger I started serving them mashed cauliflower quite often and they got used to the flavor. Regardless, taste buds can obviously change over time and I will continue to offer all kinds of foods that they may or may not like, because someday I’m sure they will change their mind!
This recipe is actually courtesy of Dan. I was serving this delicious Slow Cooker Southwest Pot Roast and he asked if we had any potatoes to go with it. He thought adding a Mexican twist to the mashed potatoes would be a good idea and he was right!
The mashed potatoes with the pot roast was the perfect combination, especially in these seemingly endless winter days. And don’t worry, I always offer every item to my kids, they just may or may not try them. For the record, one out of the three of them at least tasted the potatoes. I obviously need to expose them to mashed potatoes more often!
30 minPrep Time
20 minCook Time
50 minTotal Time
Save Recipe
Ingredients
- 3 pounds red skin potatoes, quartered
- 1 cup warm buttermilk
- 2 tablespoons butter
- 1 (4.5 ounce) can green chiles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Pepper Jack cheese, divided
- 3 green onions, chopped
Instructions
- Add potatoes to a large stock pot, cover with water.
- Bring water to a boil for about 20 minutes or until potatoes are tender.
- Drain water from pot.
- Add butter, buttermilk, green chilies, salt, black pepper and 3/4 cup of cheese. Mash all together.
- Add potato mixture to a 2 quart baking dish.
- Bake for 15 minutes.
- Add remaining cheese and bake for another 5 minutes.
- Top with green chilies.
This Baked Mexican-Style Mashed Potatoes post first appeared on Chocolate Slopes.
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