This Mexican mashed potatoes recipe is made with a flavorful mixture of sautéed onions and peppers, and it uses Mexican crema instead of butter, resulting in a bolder, spicier, and more complex flavor profile with a hint of heat and tanginess.

Mexican mashed potatoes are a delightful twist on the classic dish we all know and love. They’re great to serve as a side for roasted turkey, grilled chicken, or burgers.

If you’re looking to liven up your dinner table, give these a shot. You won’t be disappointed! This recipe is super easy to make and the combination of familiar mashed potatoes with a Mexican flair appeals to many palates.

The leftovers can be used also to make other dishes, such as potato tacos, or as filling for gorditas.

Close-up of Mexican mashed potatoes.


  • PotatoesI used Yukon gold.
  • PeppersUse green peppers such as Anaheim, green bell peppers, or poblano peppers. For a spicy kick, you can use 2 jalapeños.
  • Oniona small white onion, diced.
  • Mexican cremayou can substitute it with sour cream or yogurt. This is the key ingredient, so don’t skip it!
  • Spicesminced fresh garlic, ground cumin, black pepper, and salt.
  • OilI used olive oil, but feel free to substitute it with your favorite vegetable oil.
  • For the toppinga sprinkle of queso fresco or cotija cheese. And some fresh herbs such as cilantro or parsley.

How to Make Mexican Mashed Potatoes

Place the potatoes in a large pot with a generous sprinkle of salt, and cover them with 2 inches of water.

Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes for about 30-40 minutes or until they are fork-tender.

Potatoes cooked in a pot.

While the potatoes are cooking, heat olive oil in a small pan over medium-low heat.

Add the diced Anaheim peppers, chopped onion, and minced jalapeño peppers to the pan.

Season with salt, black pepper, minced garlic, and ground cumin. Sauté the peppers and onions stirring occasionally, until they become tender and slightly caramelized.

Peppers and onions sautéed in a pan.

Tip: Keep the heat over medium-low to prevent the onions from burning.

Once the potatoes are fork-tender, drain them in a colander and allow them to cool slightly until you’ll be able to take them without burning your hands.

Peel the potatoes and transfer them to a large mixing bowl. Use a fork or a potato masher to roughly mash the potatoes.

Mashing potatoes inside a bowl.

Tip: I like my mashed potatoes with some chunks here and there, but if you want them to be more smooth and creamy, mash them to your desired texture.

Add the sautéed peppers and onion mixture to the bowl with the mashed potatoes, then add the Mexican crema (or sour cream), and season with salt and pepper.

Added vegetables mixture, cream, and seasonings to the bowl with mashed potatoes.

Fold and mix everything together until nicely combined. Taste and adjust seasonings if needed.

Mexican mashed potatoes are best served hot. Keep them warm until you’re ready to serve.

Transfer them to a serving platter and garnish with a sprinkle of cheese and chopped cilantro or parsley for presentation.

Tips & Recipe Notes

  • I recommend using starchy potatoes like Russet or Yukon Gold because they yield a fluffier and creamier texture when mashed.
  • To check if the potatoes are done, insert a fork or a knife into a potato chunk. They should be tender and easily pierced.
  • Spices like cumin have a strong taste so pay attention when you season your potatoes. Start with a little and adjust as you go.
  • You can also add a splash of milk to make your mashed potatoes creamier.
  • If you like your mashed potatoes cheesy, add some grated Oaxaca cheese or cheddar. It’ll melt into the potatoes and make them even more indulgent.
Mexican mashed potatoes garnished with cheese and copped cilantro.

What to do With Leftovers

One of the things I love most about this Mexican mashed potatoes recipe is the leftovers. You’ll agree with me that mashed potatoes leftovers taste great, right?

Not only that, if you’re tired of eating them as a side, you can use them to make many other recipes. Here are a few of my recipes you can tweak to use your mashed potatoes leftovers:


Mexican mashed potatoes last up to 3-4 days in the refrigerator. Place leftovers in an airtight container and store. I don’t recommend freezing them because they become too mushy when defrosted, rather use your leftovers in creative ways like I suggested above!

I like to add a drizzle of olive oil (or melted butter) on top of the mashed potatoes before refrigerating, this helps to keep them moist and creamy.

For reheating, I recommend the microwave in 1 minute intervals or if you prefer reheating in your stove, add a splash of milk to restore their creaminess.

More Potatoes Recipe

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Mexican mashed potatoes recipe.

Mexican Mashed Potatoes

6 servings
These mashed potatoes are a delightful twist on the classic dish we all know and love. Creamy potatoes mixed with sautéed peppers and onions, earthy spices, and Mexican crema make a delicious side dish for roasted turkey or chicken.
prep 15 minutes
cook 1 hour
total 1 hour 15 minutes


  • 2 pounds potatoes (Yukon gold, red, or russet potatoes)
  • 2 Anaheim peppers (or poblano peppers, or green bell peppers, diced)
  • 2 jalapeño peppers (seeded, deveined, and diced)
  • 1 small white onion (diced)
  • cup Mexican crema (or sour cream or yogurt)
  • ¼ teaspoon ground cumin
  • 1 clove garlic (minced)
  • 2 Tablespoons olive oil
  • salt and pepper (to taste)

For garnish

  • queso fresco (or your favorite cheese)
  • cilantro or parsley (chopped)


  • Place potatoes in a pot, add salt, and cover them with 2 inches of cold water.
  • Cook potatoes until fork-tender. Remove from from the pot and allow to slightly cool down.
  • Heat olive oil in a pan and add Anaheim peppers, onions, garlic, and jalapeños peppers.
  • Season with salt, pepper, and ground cumin, then sauté over medium-low heat until the veggies are nicely tender. Set aside.
  • Peel cooked potatoes and add them into a mixing bowl. Roughly mash them with a fork or using a potato masher.
  • Add to the bowl the peppers and onion mixture, Mexican crema, salt, and black pepper.
  • Mix everything until combined and adjust seasonings to taste.
  • Transfer to a serving plate and garnish with queso fresco and chopped cilantro or parsley.


  • I like my mashed potatoes with chunks here and there, but if you want them to be more smooth and creamy, mash them to your desired texture.
  • These mashed potatoes last up to 3-4 days in the refrigerator. Place leftovers in an airtight container and store.
  • I don’t recommend freezing the mashed potatoes because they become too mushy when defrosted.
Nutrition Information
Serving: 1 serving | Calories: 217kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 568mg | Potassium: 672mg | Fiber: 4g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Hi Mari,
    Yes, Mexican Shepherd’s Pie has just been invented, unless someone got there before me! A complete hit with us all, just served with some al dente steamed broccoli.
    Your Potatoes, cooked to your recipe were indeed a perfect topping to the meat sauce. I can’t get Crema here in England but the Sour Cream also gave this a slightly Greek touch too.

    For the meat I used:
    1x medium onion, roughly chopped
    4x Guajillo chillies, re hydrated
    4x Garlic cloves, roughly chopped
    1x tin of Mutti Polpa
    2x tsp Mexican Oregano
    2x tsp dried Epazote
    2x tsp dried Thyme
    1x tsp dried Rosemary
    1x tsp salt
    Blitz the above ingredients in a blender or pestle and mortar and set aside.
    By all means vary the Chillies. I would’ve loved to have Arbol but my guests wouldn’t’ve enjoyed it.

    1x Red (bell) Pepper, finely diced
    1/2 x Onion, finely diced
    1x small fat Carrot, diced small
    1 or 2 Celery sticks, finely diced
    1kg minced Lamb
    Salt and pepper

    Fry the vegetables in olive oil, not too much as the Lamb may be fatty.
    Once the Onions are translucent, add the meat in batches, breaking it apart as it cooks.
    When the meat is no longer pink and is separated add the reserved chilli sauce. Mix together and cook uncovered until the sauce is to your consistency.
    Turn in to an ovenproof dish, top with the potatoes and bake at 220 c until a golden crust develops.
    As always, vary the veggies, chillies and meat.

    I hope you approve of this Mari, as I say it’s not traditional, more Anglo-Mexican.

      1. Hi Mari,

        Really glad that you approve.
        As always, vary the veg, meat and chillies according to your choice/availability.

        I really appreciate your recipes, even if I can’t cook all of them in a week.
        Thank you.


  2. Hi Mari,

    I know exactly how I’ll use this. As a topping for a Cottage (minced beef) or Shepherds (minced lamb) pie.
    I can jazz up the meat filling with Mexican herbs and spices as well as the usual onions and I’ll use a tin of tomatoes instead of the more usual meat gravy. Spread the potato mixture over it and bake in the oven until there’s a lovey crisp crust.

    My mouth is watering as I type!