Tex-Mex Mashed Potatoes ("Papas Con Chile")

gimmesomeoven.com

Garyplv

Oh my goodness, these potatoes. I don’t even know where to begin telling you about the freaking magic that is this Tex-Mex Mashed Potatoes recipe. Let me just advise you to run, not walk, to your local market and pick up some spuds to try them tonight. Or hey, if you’re feeling like mixing things up a little for Thanksgiving in two weeks, I can pretty much promise you now that every single guest will thank you tremendously.

Because I’m pretty sure these potatoes are going to change your life.

3 pounds red (or Yukon Gold) potatoes, roughly cut into 1-inch pieces

4 tablespoons (¼ cup) butter, divided

1 small white onion, peeled and diced (about 1 cup)

1 small green bell pepper, cored and diced (about 1 cup)

1 small red bell pepper, cored and diced (about 1 cup)

1 jalapeno, seeded and finely diced

2 (4-ounce) cans Old El Paso chopped green chiles

1 ½ cups shredded sharp cheddar cheese

¾ cup heavy cream, warmed (add more if needed)

1 teaspoon salt, or more to taste

½ teaspoon black pepper, or more to taste

(optional toppings: thinly-sliced green onions, extra shredded sharp cheddar cheese)

Note: Ingredients may have been altered from the original.

Directions at gimmesomeoven.com

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