Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Imagine your favorite creamy mashed potatoes recipe, but then add in lots of cream cheese for even more creaminess, melty cheddar, chopped jalapeno peppers, along with spicy Mexican chorizo. Boom! Comfort food extraordinaire. This recipe is going to blow your mind with flavor. You’ll never go back to regular mashed potatoes again once you try this popular Tex-Mex dish. Let’s talk about about how to make Tex-Mex Cheesy Mashed Potatoes, shall we? Drain and set into a large bowl. Cook the Chorizo. While potatoes are cooking, heat a large pan to medium heat. Add chorizo and cook about 5 minutes, or until cooked through. Set into the large bowl. Cook the Peppers, Onion and Garlic. To the pan, add peppers and shallot/onion. You should still have the oils from the chorizo, but if needed, add a dash of olive oil. Cook about 5 minutes to soften. Add garlic and stir. Cook another minute. Into the mixing bowl it all goes. Add the Cheeses and Mash the Potatoes. Add cheddar cheese, cream cheese and crema or sour cream. Just add half the crema at first, then add more in to your desired creaminess. Mash it all up with a potato masher or stir with a large fork. Season, Garnish and Serve. Season with salt and pepper to taste. Serve with sprinkled cilantro and spicy red pepper flakes! Boom! Done! I love these cheesy potatoes! Extra chorizo and chilies for me, please. Patty knows how that goes! She’s the official mashed potato maker at every family gathering. Hey, it’s tradition! You can freeze them in vacuum sealed freezer containers for 3 months.
