Mexican Mashed Potatoes Recipe

"Mashed potato dish that uses Oaxaca cheese along with milk, cream and butter. The cilantro adds freshness and color to the potatoes."

Ingredients

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2 1/2 pounds potatoes (cut peeled and cooked)
1/2 cups milk
1/2 cup cream
6 ounce Oaxaca cheese (shredded)

2 ounces butter
2 tablespoons minced cilantro (can use parsley)
Salt dash
Pepper, dash

Nutritional

Serving Size: 1 (267.3 g)
Calories 329.8
Total Fat - 17.6 g
Saturated Fat - 11 g
Cholesterol - 51.6 mg
Sodium - 332.7 mg
Total Carbohydrate - 32 g
Dietary Fiber - 4.5 g
Sugars - 3.4 g
Protein - 12.2 g
Calcium - 318.6 mg
Iron - 1 mg
Vitamin C - 17.4 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Drain potatoes, reserving some of the water.

Step 2

Mix rest of ingredients until smooth. Add some of the reserved water, if needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose potatoes that are similar in size so that they cook evenly.
Look for Oaxaca cheese that is pre-shredded or shred it yourself to ensure the best texture.

Ingredient substitutions

Substitute Greek yogurt for the milk and cream for a healthier option. The benefit of this substitution is that it adds a tangy flavor to the potatoes and reduces the fat content of the dish.
Substitute Monterey Jack cheese for the Oaxaca cheese for a milder flavor. The benefit of this substitution is that it adds a milder flavor to the potatoes, making it more suitable for those who do not enjoy the sharpness of Oaxaca cheese.

Variations

Crispy Mashed Potatoes After mashing the potatoes, spread them in a greased baking dish. Top with butter and bake in a preheated oven at 375°F for 20-25 minutes or until golden brown.

Serve with

Grilled Mexican Street Corn: Grilled Mexican Street Corn is the perfect side dish to accompany Mexican Mashed Potatoes. This dish is made with grilled corn, mayonnaise, Cotija cheese, and chili powder for a flavorful and spicy kick. The creamy mayonnaise and sharp Cotija cheese pair perfectly with the mashed potatoes for a delicious and balanced meal.

Chorizo and Pinto Bean Tacos: Chorizo and Pinto Bean Tacos are the perfect complement to Grilled Mexican Street Corn and Mexican Mashed Potatoes. The spicy chorizo and creamy pinto beans create a delicious filling that pairs nicely with the grilled corn and mashed potatoes. The tacos are also easy to prepare, making them a great addition to any meal.

FAQ

Q: How can I adjust the consistency of the mashed potatoes?

A: If the mashed potatoes are too thick, add a bit more milk or cream until it reaches the desired consistency. If it is too thin, add a bit more cheese or butter to thicken it up.

Q: How can I make mashed potatoes without dairy?

A: You can make delicious dairy-free mashed potatoes by using non-dairy milk, such as almond or coconut milk, and substituting vegan butter or olive oil for regular butter. You can also add garlic, herbs, and spices for extra flavor.

Fun facts:

The Oaxaca cheese used in this recipe is named after the Mexican state of Oaxaca and is also known as "quesillo". It is commonly used in Mexican dishes and is known for its stringy texture.

The cilantro used in this Mexican Mashed Potatoes recipe is believed to have originated in the Mediterranean region and was used by ancient Greeks and Romans for its medicinal properties.