Mexican-Style Mashed Potatoes

One of ten recipes to use to add to Rach’s Mashed Potatoes and Parsnips. Check out the rest:


  • 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


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.

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