Mashed Potatoes With Mexican Chili Cheese Topper Recipes

MASHED POTATOES WITH TOPPERS

Steps:

• Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
• Stir in potatoes just until moistened.
• Let stand 30 seconds then whip with fork until desired consistency.
• serve with topper.
• Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
• Sprinkle with olives.
• Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
• Sprinkle with Cheese and onions.

MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER

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.

MEXICAN MASHED POTATOES

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.

MEXICAN MASHED POTATOES WITH GREEN CHILES

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!

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!

CHILI MASHED POTATOES

Steps:

• In medium saucepan, cover potatoes with water and cook until tender.
• Drain potatoes.
• Mash potatoes (electric mixer or potato masher or however you prefer).
• Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
• Gradually mix in milk until potatoes reach desired consistency.
• (Do not overbeat.) Season with salt and pepper.
• Serve topped with cheese.