Southwestern Mashed Potatoes Recipes

HOMEMADE MASHED POTATOES

Steps:

• Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
• Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
• After removing from heat, beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. Do not overbeat. Serve warm.

SOUTHERN MASHED POTATOES RECIPE

Steps:

• Bring a pot of water to a boil. Add potatoes and cook for about 15 minutes, or until tender. Drain the potatoes.
• With mixer set on a low speed (or using a hand masher), combine the potatoes with all the remaining ingredients until smooth. This should just take a couple minutes.
• Enjoy! (Top with gravy, if desired.)

SOUTHWESTERN MASHED POTATOES

Steps:

• Cook mashed potatoes as usual.
• Add cayenne pepper, hot sauce, and chipotle powder and mix well.
• Grate cheddar cheese over mashed potatoes and heat until melted.

SOUTHERN PARTY POTATOES

Steps:

• Defrost potatoes and place into a 3-quart casserole dish.
• Combine butter, salt, pepper, onion, soup, sour cream and cheese.
• Mix thoroughly.
• Pour over potatoes.
• Mix 1/4 cup melted butter with corn flakes; sprinkle over top.
• Cover and bake at 450°F for 45 minutes.

SOUTHWESTERN POTATO PATTIES

Steps:

• In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
• In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
• Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
• 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
• 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

SOUTHWEST POTATO CASSEROLE

Steps:

• Preheat oven to 350°F Grease a 13x9 baking dish.
• Mix together the first 8 ingredients through the first 2 cups of shredded cheese.
• Mix together the sour cream, salsa, cilantro, garlic, cumin and salt and stir into the potato mixture until it's well coated.
• Spread mix into prepared baking dish and top with remaining cup of cheese.
• Bake for 60 minutes.
• Remove from oven and top with fresh chopped tomatoes and sliced green onions.
• Can serve right away, but sauce will thicken more if you let it sit 10-15 minutes.
• Serve with sour cream and hot sauce. This is really good served alongside a crisp salad.

ULTRA CREAMY MASHED POTATOES FROM SWANSON®

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
• Mash the potatoes with the reserved broth, the cream and butter. Season to taste.

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

SOUTHWESTERN HAM AND CHEESE PARTY POTATOES

Steps:

• Heat oven to 350 degrees F. Spray 13x9 glass baking dish with nonstick cooking spray. In very large bowl stir together fiesta cheese soup, cream of chicken soup, sour cream and 1/4 cup melted butter; mix well. Stir in Simply Potatoes and ham. Spread into baking dish.
• In small bowl stir together remaining 1/4 cup melted butter and crushed crackers. Sprinkle crackers evenly over top of Simply Potatoes.
• Bake, uncovered, 50 to 55 minutes or until edges are bubbly and center is heated through.

SOUTHWESTERN SMOKEY MASHED POTATOES

Steps:

• Preheat oven to 350°F
• In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
• Drain potatoes and mash with the butter and milk. I use my hand mixer.
• Add salt and pepper to taste.
• In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
• Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
• I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
• Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with milk, sour cream, salt, and pepper in the large pot.

TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Layer potatoes in the prepared casserole dish.
• Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
• Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
• Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

SOUTHWESTERN BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• In a skillet over high heat, add the ground beef with a bit of oil.
• Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
• Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with guacamole.
• Enjoy!

SOUTHWESTERN MEAT AND POTATO STEW

Steps:

• In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours. , Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SOUTHWEST BREAKFAST POTATOES

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
• Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.
• Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.