These Mexican mashed potatoes are packed with flavor and dairy-free! Makes the perfect side to any Mexican dish or as a filling for tacos, burritos, taquitos and more! I fell in love with these potatoes at one of our favorite Mexican restaurants.Β They stuffed these scrumptious spuds into our enchiladas and then generously placed another heaping spoonful on the plate to enjoy as a side. My Mexican-food-loving life was changed forever!
Mexican Mashed Potatoes? Really?!?! How?
After that day, Mr. MVF and I set out on a mission to recreate those potatoes.Β I must admit, even though I am the recipe creator in the relationship, hubby was the one who recreated these and got them spot on.Β Did I mention on his first try?!?!?! Yep. I feel compelled to mention that he never lets me forget that. Around here, they are called Mr. MVF’s Famous Mexican Mashed Potatoes.Β He has somewhere around 81 pictures of these on his phone π€£.
Yep, They Really Are Dairy-Free!
Typically, mashed potatoes are loaded with butter or sour cream or heavy cream or milk or all of the above.Β I made these are dairy-free! I’m not exactly sure how they turn out so creamy and smooth.Β It must be in the magic of the sautΓ©ed red onions.Β That’s my best guess.Β As I clear 3 full bowls every time we make them, I don’t question it. You won’t either!
What To Eat with Your Mexican Mashed Potatoes:
First of all, you could eat these flavorful potatoes with a big ol’ spoon on their own (as I have been known to do)! However, they can be paired with our other meatless Mexican favorites. So, firstly, make yourself a big batch of Instant Pot Vegetarian Refried Beans. Secondly, make Air Fryer Refried Bean TaquitosΒ as your main meal with these spuds as your side! Thirdly, if you are making a taco to go alongside these, you will need Tempeh Taco Meat or Copycat Chipotle Sofritas. Above all,Β you will need this super amazing Guacamole, and Chuy’s Salsa Copycat Recipe.Β
Let’s Get Cookin’!!!
Dairy-Free Mexican Mashed Potatoes
These Mexican Mashed Potatoes are creamy + dreamy! Perfect side dish or can be used as filling for your Mexican favorites.</p> <p>YUM!
Ingredients
- 4 russet potatoes (washed, dried, and skins peeled off of only half of the potatoes, cut into large cubes)
- 1 red onion (sliced thin)
- 1-2 jalapenos (washed, stems removed, finely chopped) this determines the spice level. use only one is you are spice sensitive
- 2 tsp salt
- 1 tsp cumin powder
- 1/4 cup water
Directions
- Step 1 To Cook Potatoes Stove-Top:
- Step 2 First, place washed + cubed potatoes in a large pot, add enough water to cover the potatoes plus one inch. Second, heat covered, over high heat, until the water boils. Reduce heat to medium-high, continue boiling uncovered until the potatoes can be easily pierced with a fork (takes about 15 minutes). Third, drain the water, transfer the potatoes to a large bowl and mash them with a fork or masher. Next, Set them aside.
- Step 3 To Cook Potatoes In Instant Pot:
- Step 4 First, place washed + cubed potatoes into Instant Pot.Β Second, add enough water to cover the potatoes plus one inch.
- Step 5 Next, cover the Instant Pot. Set valve to βsealβ. Press the βmanualβ button. Adjust the time on the display to 10 minutes. The Instant Pot will start automatically.
- Step 6 When the Instant Pot beeps, carefully release the pressure manually, and drain the extra water from the potatoes. Transfer the potatoes to a large bowl and roughly mash them with a fork or masher. Set aside.
- Step 7 Place onions in a large, non-stick skillet. Sprinkle the onions with 2 tsp salt. SautΓ© onions over medium heat for 5 minutes or until soft. If the onions begin to stick to the pan, drizzle with water a tablespoon at a time. Stir frequently.
- Step 8 Once the onions are soft, add the jalapeno and cumin powder. SautΓ© an additional 2 minutes. Stir frequently and add 1 tbsp water as needed if sticking.
- Step 9 Add the mashed potatoes to the pan with 1/4 cup water. Give everything a good stir to combine. Cook over medium-low heat for 3 minutes.
- Step 10 Test salt level, add salt to taste.
- Step 11 Serve or eat immediately or store in a glass container in the refrigerator for up to 5 days.
- Step 12 Perfect filling for tacos, burritos, enchiladas, taquitos or eat on their own!
β€Did you make these Dairy-Free Mexican Mashed Potatoes? Do you love them? I do! Leave a rating + a comment below!
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BEST mashed potato recipe EVER!!!!!!!!!