Mexican Potato Salad
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Ingredients You'll Need
5 medium peeled potatoes cut into ½-inch cubes
4 medium-hot chili peppers
1 medium onion, diced
3 to 4 cups milk
3 to 4 tablespoons unsalted butter
4 tablespoons flour
Salt and pepper
6 ounces Jalapeño-Jack cheese, grated
Directions
1. Put potato cubes, chilies, and onions in a large pot; add just enough water to cover. Bring to a boil, reduce heat, and simmer until tender. Remove half of the mixture and set aside.
2. Strain liquid into a large measuring bowl; add enough milk (3 to 4 cups) to make a total of 5 cups liquid.
3. Mash potatoes remaining in pot then add removed potatoes and liquid; keep warm.
4. Melt butter in a separate saucepan and blend in flour; add ½ cup soup to blend then add to remaining soup. Simmer until thickened some.
5. Add three-fourths of the grated cheese just before serving; heat until melted.
6. Serve in bowls and sprinkle each with remaining cheese (do not stir
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
