Cheesy mashed potatoes are combined with peppers, chilies & spices. This delicious & easy recipe for Mexican Potatoes is the perfect side dish for your next fiesta!

Bowl of mashed potatoes topped with queso fresco, cilantro and green onions

I love potatoes, Blue Cheese Mashed Potatoes, Chipotle Chili Stuffed Sweet Potatoes, Crispy Cast Iron Potatoes. No matter how you serve them, potatoes are one of my favorite veggies!

While making a Mexican Meatloaf to celebrate my Dad’s birthday in 2012, I decided that I needed the perfect potato recipe to accompany the meatloaf.

I was inspired by one of my favorite Oklahoma Mexican food restaurants, Ted’s Escondido, to make these Mexican Potatoes. On their menu, they’re called “Pappas Mexicanos” and they’re described as a delicious combination of potatoes, cream, onions and spices.

I knew that they would be the perfect side dish for the Mexican Meatloaf. So I created my own version at home!

These Mexican Potatoes have been a staple at my house ever since! I still love serving them with the meatloaf, but they’re also the perfect side dish for a number of Mexican recipes.

Serve Slow Cooked Beef Barbacoa over these mashed potatoes for a seriously scrumptious meal! Or serve them as a side on Taco Tuesday. They’re great with Chipotle Honey Pulled Pork Tacos or Vegan Grilled Veggie Tacos!

Mexican potatoes mashed in a bowl with queso fresco, diced green onions and fresh cilantro

How to Make Mexican Potatoes

Add two pounds of new potatoes to a large pot of boiling water. Boil for 20 minutes, or until the potatoes are fork tender. Drain and set aside.

In a medium skillet over medium high heat, saute bell peppers, jalapenos and onions in olive oil for 8-10 minutes. Remove from the heat and set aside.

Add 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, a can of diced green chilies, fresh cilantro, chili powder, ground cumin, cayenne pepper and salt.

Transfer the mashed potatoes to an oven-safe large bowl or casserole dish. Top with crumbled queso fresco. Place in a 375°F oven and bake for 5 minutes. Finish the dish off with some finely chopped cilantro and green onions on top.

Are Mexican Potatoes gluten free?

This recipe for Mexican potatoes is naturally gluten free.

Can I make these Mexican Potatoes ahead of time?

Yes, prepare the potatoes according to the directions. After transferring them to an oven-safe bowl or baking dish, do not place them in the oven to bake. Instead, cover them tightly and place in the refrigerator.

When ready to serve the potatoes, place them in a 375°F oven for 10-15 minutes.

How to Reheat Mexican Potatoes

These potatoes can be reheated in the oven at 375°F oven for 10-15 minutes. They can also be reheated in the microwave for 90 seconds.

Mashed Mexican Potatoes in a bowl with a wooden spoon, topped with queso fresco and fresh cilantro

Try these other delicious Mexican Side Dishes at your next fiesta!

Mashed potatoes in a bowl with a wooden spoon, topped with queso fresco and fresh cilantro
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Mexican Potatoes

Cheesy mashed potatoes are combined with peppers, chilies & spices for a delicious & easy side dish of Mexican Potatoes, perfect for your next fiesta!
Servings: 4 people
Prep Time: 40 mins
Cook Time: 5 mins
Total Time: 45 mins
Author: Whitney Bond
Course: Side Dish
Cuisine: Mexican

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 Facts

Calories 338kcal (17%)Carbohydrates 47g (16%)Protein 7g (14%)Fat 14g (22%)Saturated Fat 6g (30%)Cholesterol 27mg (9%)Sodium 353mg (15%)Potassium 1119mg (32%)Fiber 7g (28%)Sugar 6g (7%)Vitamin A 720mg (14%)Vitamin C 84.3mg (102%)Calcium 126mg (13%)Iron 2.2mg (12%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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