Texas-Mexican Mashed Potatoes – A Detailed recipe cooking. 
Photo of the dish:Cana Okada Time: 55 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. unpeeled potatoes (equal in size potatoes)
- 120 gr. butter
- 3/4 Art. hot milk
- 230 gr. grated Monterey cheese or gouda
- 1/4 Art. chopped green onion rings
- 2 green jalapenos, cut in half, remove seeds, cut into small strips
- Sour cream, green onions, jalapenos, topping
Recipes with similar ingredients: potatoes, milk, Monterey cheese jack, gouda cheese, green onions, jalapenos, sour cream
Recipe preparation:
- Put the potatoes in a pan, pour cold water so that would she cover potatoes. Add 1 tsp. salt. Cover the pan lid and bring to a boil. Reduce the heat and boil the potatoes, until soft, about 40 min. Drain the water do not peel potatoes.
- Add butter, hot milk, salt and pepper to taste, crush until smooth. Mix in grated cheese, green onions and jalapenos. Pour mashed potatoes sour cream, sprinkle with green onions and jalapenos.
