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Southwest Mashed Potatoes

Southwest Mashed Potatoes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kristin Licavoli

Kristin Licavoli

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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.
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