Southwest Mashed Potatoes

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 297 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• ½ onion, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ½ red bell pepper, chopped
• 1 pinch salt to taste
• ¼ teaspoon ground cumin, or to taste
• ¼ cup half-and-half, or more to taste
• ¼ teaspoon garlic pepper seasoning
• 8 baby red potatoes, quartered
• ½ orange bell pepper, chopped
• ⅛ teaspoon garlic pepper seasoning, or to taste
• ⅛ teaspoon chili powder, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.