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!
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%)
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