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Southwest Mashed Potatoes

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Kristin Licavoli

"I was experimenting with a side dish that would compliment chipotle lime chicken, and this is what I came up with. Baby red potatoes are cooked with the skins on, mashed, and peppers and onions are sauteed and added to mashed potatoes. Enjoy!"
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Ingredients

40 m servings 297 cals
Original recipe yields 6 servings

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 17 minutes; drain.
  2. Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and orange bell pepper in the hot oil until tender, about 7 minutes. Season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper, salt, and black pepper; stir to coat.
  3. Mash potatoes, butter, and half-and-half together with a potato masher in a bowl until smooth; season with 1/2 teaspoon cumin, 1/4 teaspoon garlic pepper, 1/4 teaspoon chili powder, and salt. Fold onion-pepper mixture into potatoes.

Nutrition Facts


Per Serving: 297 calories; 10 g fat; 47.9 g carbohydrates; 6.1 g protein; 14 mg cholesterol; 80 mg sodium. Full nutrition

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