This year add a little Southwestern flair to your Thanksgiving table with this amazing Tex-Mex Mashed Potatoes! With tomatoes, cilantro, black beans, bell peppers and taco seasoning, these mashed potatoes will be a huge and flavorful hit with your Thanksgiving guests.
Ingredients
- 4 pounds Russet potatoes
- 3 teaspoons salt, separated
- 1/2 teaspoon pepper
- 1 and 3/4 cups whole milk
- 1/4 cup butter
- 1 can (15.25 ounces) black beans, drained and rinsed
- 1/2 cup corn
- 1 cup petite diced tomatoes, drained and patted dry
- 3/4 cup assorted bell peppers, finely chopped
- 4 tablespoons taco seasoning
- Fresh torn cilantro, for topping, optional
- Freshly grated cheddar cheese, for topping
Instructions
- Wash and peel the potatoes and then cut them into 2-inch pieces. Bring the potatoes, 2 teaspoons of salt, and water (enough to cover the potatoes) to a boil in a large pot over medium-high heat.
- Boil for 20 minutes or until tender. Drain and return the potatoes to the pot. Mash the soft potatoes with a potato masher.
- Pour in the milk, butter, remaining salt, and pepper. Allow to slightly cool.
- Stir in the black beans, corn, petite diced tomatoes, and finely chopped bell peppers. Stir in the taco seasoning.
- Serve while warm topped with grated cheddar cheese and fresh cilantro if desired.
