Tex-Mex Mashed Potatoes
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tex-Mex Mashed Potatoes - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g unpeeled potatoes (equal in size to potatoes)
- 120 g butter
- 3/4 cup hot milk
- 230 g grated on a coarse grater Monterey Jack cheese or Gouda
- 1/4 cup sliced green onions
- 2 green jalapeno peppers, halved lengthwise, seeds removed, finely chopped
- Sour cream, green onions, jalapeño pepper, for sprinkling
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Cooking the dish according to the recipe:
- Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon of salt. Cover and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Drain; do not peel the potatoes.
- Add butter, hot milk, salt, and pepper to taste to the potatoes and mash until smooth. Stir in grated cheese, green onions, and jalapeños. Drizzle sour cream over the mashed potatoes and sprinkle with green onions and jalapeños.
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