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Tex-Mex mashed potatoes

Thanksgiving Tex-Mex Mashed Potatoes |

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.

Tex-Mex Mashed Potatoes for Thanksgiving


  • 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


  1. 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.
  2. Boil for 20 minutes or until tender. Drain and return the potatoes to the pot. Mash the soft potatoes with a potato masher.
  3. Pour in the milk, butter, remaining salt, and pepper. Allow to slightly cool.
  4. Stir in the black beans, corn, petite diced tomatoes, and finely chopped bell peppers. Stir in the taco seasoning.
  5. Serve while warm topped with grated cheddar cheese and fresh cilantro if desired.


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