Mexican-Style Mashed Potatoes
One of ten recipes to use to add to Rach's Mashed Potatoes and Parsnips. Check out the rest:
- Sharp Cheddar and Dijon Mustard Mashed Potatoes
- BLT Mashed Potatoes
- French Onion Mashed Potatoes
- Cajun-Style Mashed Potatoes
- Basil Pesto Mashed Potatoes
- Cheddar, Horseradish and Chive Mashed Potatoes
- Ranch Mashed Potatoes
- Butternut Squash and Sage Mashed Potatoes
-
Herb Cheese, Roasted Red Pepper, Scallion Mashed Potatoes
by Rachael Ray | on 11/02/12
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 12 ounces chorizo
- 1 cup sour cream
- 1 cup sharp cheddar, shredded
- 1/4 cup chives, chopped
- 2 tablespoons cilantro, chopped
-
Salt and pepper
Serves 6-8
Preparation
Heat 2 tablespoons of EVOO in a medium size skillet over medium-high heat. Add the chorizo and cook until browned. Remove with a slotted spoon to a plate.
Gently fold the chorizo, sour cream, sharp cheddar, chives and cilantro into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
