Confetti Mashed Potatoes

Confetti Mashed Potatoes

  • 6 medium red potatoes, cooked and drained but still hot
  • 3 T chopped sweet red pepper
  • 3 T chopped green pepper
  • 1 T finely chopped onion
  • 3 T butter
  • Milk – enough for smooth texture
  • 1 cup Mexican cheese blend
  • One-half cup sour cream
  • Salt and pepper to taste

In a fry pan, melt the butter and add the chopped peppers and onion. Cook until peppers and onions are starting to get tender. In a mixing bowl, place the cooked hot potatoes with the peppers and onions and whip with the mixer on medium. Add cheese and sour cream and whip until melted and blended. If you need more moisture, add a little milk a bit at a time until desired consistency is reached without it getting too runny. Salt and pepper to taste or each individual can add their own salt and pepper when served.

For even more color and flavor, add one-fourth to one-half cup crisp bacon bits. These taste like twice-baked potatoes with only part of the work. This batch would probably feed 4-5 people.

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