Mexican Mashed Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mashed potatoes mixed with sautéed jalapeños, onions, and peppers, finished with Mexican crema and queso fresco. Rich, slightly spicy, and earthy. A flavorful side for roasted poultry.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds potatoes (Yukon gold, red, or russet potatoes)
- 2 Anaheim peppers (or poblano peppers, or green bell peppers, diced)
- 2 jalapeño peppers (seeded, deveined, and diced)
- 1 small white onion (diced)
- ⅔ cup Mexican crema (or sour cream or yogurt)
- ¼ teaspoon ground cumin
- 1 clove garlic (minced)
- 2 Tablespoons olive oil
- salt and pepper (to taste)
- queso fresco (or your favorite cheese)
- cilantro or parsley (chopped)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 348mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 130mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.