Best Papas Mexican Mashed Potatoes Recipes

PAPAS (MEXICAN MASHED POTATOES

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!

TEX-MEX MASHED POTATOES

Steps:

• Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return the potatoes to the stockpot.
• Meanwhile, while the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes, or until soft and translucent, stirring occasionally. Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4-5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
• When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter (cut into small pieces) to the stockpot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed, and feel free to add in extra warmed milk if you would like creamier potatoes.
• Serve warm, garnished with chopped green onions and/or extra shredded cheese if desired.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

ABUELO'S PAPAS CON CHILE (POTATOES) RECIPE - (3.5/5)

Steps:

• Place cubed potatoes into a pot of water covering completely. Boil potatoes until soft. Drain and return to pan. Add remaining ingredients to potatoes. Mash potatoes until all the ingredients are incorporated.