Mexican Mashed Potatoes
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 553
Make these today and customise with anything you have handy that you think would fit in! All the mix-ins make this hearty enough for a main meal. The kids will love you for it!
Inspired by: https://tenina.com/recipes/mexican-mashrecipe updated 12 Jan 2022
Ingredients
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- Potato
- 600 g
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- Tinned red kidney beans
- 400 g
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- Red bell pepper
- ½
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- Yellow bell pepper
- ½
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- Green bell pepper
- ½
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- Grape tomato
- as needed
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- Avocado
- 1
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- Spring onion
- 2
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- Water
- 1 L
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- Parmesan cheese
- 75 g
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- Cheddar cheese
- 75 g
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- Coriander
- 7 g
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- Extra virgin olive oil
- 20 g
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- Taco seasoning
- 2 teaspoons
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- Garlic
- 3
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- Ear of sweetcorn
- 1
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- Chipotle peppers in adobo sauce
- 1 teaspoon
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- Mayonnaise
- 50 g
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- Sour cream
- as needed
Tools
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TM5
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Baking sheet - 18 x 13"
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Small bowl
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Tm5 bowl
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Varoma dish
Step preview
- Add water to the TM5 bowl
- Boil for 8 min, Varoma, speed 4
- Add potato to the varoma dish
- Set dish into position and steam 25–30 minutes until tender when pierced with a fork
- Remove and cool on a paper towel to mop up any liquid
- Place cheeses into the clean and dry Thermomix bowl
- Blitz with MC in place 10 sec, speed 10
- Remove from bowl and set aside
- Add coriander, extra virgin olive oil, taco seasoning and garlic to the TM5 bowl
- Chop with MC in place 3 sec, speed 7
- Scrape down sides of TM5 bowl
- Sauté for 5 min, Varoma, speed 1
- Char-grill the corn in an open flame or on a barbecue until well blackened and kernels are softened
- Cut from the cob
- Place dry potatoes and approximately half the cheese into the Thermomix bowl
- Then stir in chipotle peppers in adobo sauce, mayonnaise, canned red kidney beans, red bell pepper, yellow bell pepper, green bell pepper, grape tomato, avocado and green onion to the TM5 bowl
- Blend with MC in place 7 sec/speed 7
- Then blend with MC in place 7 sec, reverse speed 7
- Stir through remaining cheese and serve with sour cream