Mexican Mashed Potatoes Recipe with Roasted Peppers and Crema
Creamy Mexican mashed potatoes made with roasted peppers, jalapeños, Mexican crema, and topped with queso fresco. A flavorful side dish with a bold twist.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
2 pounds potatoes (Yukon gold, red, or russet)
2 Anaheim peppers (or poblano or bell peppers, diced)
2 jalapeño peppers (seeded, deveined, diced)
1 small white onion (diced)
⅔ cup Mexican crema (or sour cream/yogurt)
¼ teaspoon ground cumin
1 clove garlic (minced)
2 tablespoons olive oil
Salt and pepper to taste
For garnish: Queso fresco, cilantro or parsley
Instructions
1. Boil potatoes until fork-tender. Drain and cool slightly.
2. Sauté Anaheim peppers, jalapeños, onion, and garlic in olive oil. Season and cook until soft.
3. Peel and mash potatoes to your preferred texture.
4. Stir in the sautéed vegetables and Mexican crema.
5. Mix until creamy and season to taste.
6. Serve topped with queso fresco and chopped herbs.
Notes
Leave some chunks for a rustic texture.
Use warm crema to keep potatoes hot.
Store in fridge for up to 4 days in airtight container.
Not recommended for freezing due to texture changes.
Find it online: https://www.claricerecipes.com/mexican-mashed-potatoes/