MEXICAN MASHED POTATOES
If you are like me and love mexican food, you will love these mashed potatoes! This is also a great way to use leftover mashed potatoes :)
Provided by Dine Dish
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
- Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.
GREEN CHILE MASHED POTATOES
This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.
Provided by Engrossed
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender but don't overcook!
- Drain well.
- Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
- You can use an electric mixer but be careful not to over beat.
MEXICAN MASHED POTATOES WITH GREEN CHILES
Make and share this Mexican Mashed Potatoes With Green Chiles recipe from Food.com.
Provided by Charmie777
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender. Drain.
- Transfer potatoes to a bowl and mash.
- Mix in remaining ingredients.
- Season to taste with salt.
- If needed, add in a little more milk.
- Feel free to adjust the cheese and cilantro level to your liking!
Nutrition Facts : Calories 204.6, Fat 10.6, SaturatedFat 6.7, Cholesterol 30.4, Sodium 394.6, Carbohydrate 21.6, Fiber 2.7, Sugar 1.4, Protein 6.6
MEXICAN MASHED POTATOES
Make and share this Mexican Mashed Potatoes recipe from Food.com.
Provided by LAURIE
Categories Potato
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients.
- Heat until thoroughly heated.
Nutrition Facts : Calories 150.8, Fat 7.5, SaturatedFat 4.5, Cholesterol 18.6, Sodium 329.6, Carbohydrate 16.5, Fiber 1.5, Sugar 1.4, Protein 4.7
MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER
Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
- In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 8 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 1/2 g
GREEN CHILI AND CHEESE MASHED POTATOES
Spice up your side dish by serving this delicious recipe. The green chilies adds so much flavor and are sure to become one of your families favorites.-Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.
Nutrition Facts :
PAPAS (MEXICAN MASHED POTATOES
When we visited Costa Rica, I had these potatoes and fell in love with them. I have tried many many recipes but none was ever what I was looking for. These are the closests that I have gotten. They are not as good as Costa Rica's (of course) but they are still so good.
Provided by alimel_01
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
- Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
- While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
- When potatoes are done, drain.
- Put potatoes back in pot and add the butter.
- Mash butter into potatoes with either a hand held masher or an immersion blender.
- Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
- Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
- Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!
CHILI-CHEESE MASHED POTATOES
In Corpus Christi, Texas, Peter Halferty jazzes up instant mashed potatoes with garlic, green chilies and cheese to create this speedy side dish. "It's really tasty and really quick," he assures.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.
Nutrition Facts :
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
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