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Mexican Potatoes
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Cheesy mashed potatoes are combined with peppers, chilies & spices for a delicious & easy side dish of Mexican Potatoes, perfect for your next fiesta!
Course
Side Dish
Cuisine
Mexican
Prep Time
40
minutes
mins
Cook Time
5
minutes
mins
Total Time
45
minutes
mins
Servings
4
people
Calories
338
Author
Whitney Bond
Ingredients
2
lbs
new potatoes
cubed - skins on or off
1
tbsp
olive oil
1/2
cup
red onion
diced
1
cup
green bell pepper
diced
1
jalapeño
seeded and diced
3/4
cup
sour cream
4
oz
can diced green chilies
1/4
cup
cilantro
chopped
1/2
tsp
chili powder
1/2
tsp
ground cumin
1/4
tsp
cayenne pepper
1/4
tsp
salt
1/4
cup
queso fresco
crumbled
Instructions
Preheat the oven to 375°F.
Add the potatoes to a large pot of boiling water. Boil for 20 minutes, or until the potatoes are fork tender. Drain and set aside.
Add the olive oil to a medium skillet over medium high heat.
Add the bell peppers, jalapenos and onions, saute for 8-10 minutes. Remove from the heat and set aside.
Add the sour cream to the boiled and drained potatoes. Use an electric hand mixer to mash the potatoes with the sour cream.
Stir in the sautéed vegetables, diced green chilies, cilantro, chili powder, ground cumin, cayenne pepper and salt.
Transfer the mashed potatoes to a large oven-safe bowl or casserole dish.
Top with crumbled queso fresco.
Place in the oven and bake for 5 minutes.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
47
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Cholesterol:
27
mg
|
Sodium:
353
mg
|
Potassium:
1119
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
720
mg
|
Vitamin C:
84.3
mg
|
Calcium:
126
mg
|
Iron:
2.2
mg