- 8 baby red potatoes, quartered
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic pepper seasoning
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1/4 cup half-and-half, or more to taste
- 1/4 teaspoon ground cumin, or to taste
- 1/8 teaspoon garlic pepper seasoning, or to taste
- 1/8 teaspoon chili powder, or to taste
- 1 pinch salt to taste
- 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.
- 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.
- 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.
04/18/2018
recipepes.com
Southwest Mashed Potatoes, recipe
PT15M
PT1H
5
455 calories
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