Southwest Mashed Potatoes recipe

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Ingredients

8 baby red potatoes, quartered
2 tablespoons olive oil
½ onion, chopped
½ red bell pepper, chopped
½ orange bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon garlic pepper seasoning
salt and ground black pepper to taste
2 tablespoons butter
¼ cup half-and-half, or more to taste
¼ teaspoon ground cumin, or to taste
⅛ teaspoon garlic pepper seasoning, or to taste
⅛ teaspoon chili powder, or to taste
1 pinch salt to taste

Nutrition Info

296.7 calories
carbohydrate: 47.9 g
cholesterol: 13.9 mg
fat: 10 g
fiber: 5.4 g
protein: 6.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 80.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 17 minutes, drain.

  2. Heat olive oil in a skillet over medium heat, cook and stir onion, red bell pepper, and orange bell pepper in the hot oil until tender, about 7 minutes. Season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper, salt, and black pepper, stir to coat.

  3. Mash potatoes, butter, and half-and-half together with a potato masher in a bowl until smooth, season with 1/2 teaspoon cumin, 1/4 teaspoon garlic pepper, 1/4 teaspoon chili powder, and salt. Fold onion-pepper mixture into potatoes.

Recipe Yield

6 servings

Recipe Note

I was experimenting with a side dish that would compliment chipotle lime chicken, and this is what I came up with. Baby red potatoes are cooked with the skins on, mashed, and peppers and onions are sauteed and added to mashed potatoes. Enjoy!

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