The Inspired Cook
Mexican food tops my faves list
Do you have a favorite type of food? Well, Mexican food tops my list of favorite cuisines with Italian food and down-home country cooking racing neck and neck for second place.
While recently surveying my pantry for needed grocery items, I felt as if I were being watched. And, indeed, I was. An entire basketful of sprouting potatoes had dozens of eyes staring right at me!
In order to put them out of their misery and also to give their lives meaning, I decided to make something special using them. My love of Mexican food inspired me to do a bit of experimenting by adding these flavors to a very traditional dish, thereby creating Mexican mashed potatoes. After all, what did I have to lose?
My experiment was a success. The potatoes loved their fiesta-styled final farewell almost as much as Charles, my better half, and I enjoyed their spicy cheesy goodness. This recipe will become a family favorite for sure once my daughters taste them.
Mexican Mashed Potatoes
Ingredients:
8 medium (fist-sized) Russet potatoes
1/2 c. Nonfat Greek yogurt
4 oz. Pepper Jack cheese, shredded
1 c. Fiesta-blend shredded cheese
3/4 c. Half and half milk
4 T. Butter, melted
1 t. Finely ground sea salt
1/4 t. Black pepper
3/4 t. Garlic powder
1/2 t. each of Chili powder and ground cumin
2 T. Dehydrated minced onion
1 t. Chopped cilantro, freeze-dried or fresh
Sprinkling of Tajin classic seasoning (Can use paprika.)
Directions:
Coat a 9- by 13-inch glass baking pan with cooking spray; set aside. Peel the potatoes and cut them into one-inch cubes. Place them into a Dutch oven and add enough water to cover them by one inch.
Over high heat, bring them to a boil. Reduce the heat to a simmer, cover the pot with a lid, and cook about 20 minutes or until they can be pierced easily with a sharp knife.
Just before the potatoes are done, put the butter, milk, and seasonings into a small saucepan. Over medium-high heat, cook the mixture until the butter melts and the milk gets hot, being careful not to boil; stir. When it is hot, remove the pan from the heat; set aside.
Once the potatoes are done, drain them. Then, mash them using an electric mixer, a handheld masher, or a ricer as I did.
Pour the warm milk mixture in to the mashed potatoes and stir until completely combined. Add the cheeses, stirring well. Place the potatoes into the prepared pan. Sprinkle the top with Tajin or paprika and then cover the pan with foil, tightly sealing the edges. Refrigerate the potatoes overnight for optimal flavor.
To reheat, remove the pan from the refrigerator and preheat oven to 375 degrees F. Place the foiled-wrapped pan into the oven and bake for 30 minutes or until heated through.
Yield: 6-8 servings
