Mexican Mash is perfect family weeknight food. I think it could be a lazy mum’s main dish (admitting nothing here), but I also think it is absolutely amazing alongside a rack of barbecued ribs, or some slow-cooked pulled pork. Think Nachos without the chips, add any toppings your family loves and you are away! Thanks mum!
This recipe first appeared in Cooking with Tenina the cookbook (as a Thermomix recipe) which is now out of print except for right here on my site. Go get it while stocks last
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1-2 Litre water for boiling
- 500–800 Gram starchy potatoes, quartered, bigger pieces are better than smaller
- Pink Salt Flakes to taste BUY
- 75 Gram parmesan
- 75 Gram vintage cheddar
- 3 cloves garlic
- Handful coriander, leaves and stalks
- 20 Gram Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoon Picante Spice mix Recipe
- 1 cob corn
- 1-2 Teaspoon chipotle in adobo sauce (optional)
- 50 Gram Baconnaise or other mayonnaise Recipe
- 1x 400 gram Tin Beans - Red Kidney drained BUY
- ½ each red, green, yellow capsicum, diced
- A few grape tomatoes, halved
- 1 Avocado diced
- 2–3 spring onions, sliced
- Sour cream to taste
Prepare the potatoes and place into a pot of cold water enough to cover. Add salt so the water is salty like tears! Bring to the boil.
Cook 25–30 minutes until tender when pierced with a fork. Remove from stove and drain, but return potatoes to the hot saucepan.
Grate all the cheeses and set aside.
Chop garlic, coriander, and stir through with the olive oil and Picante spice mix.
Place this mixture into a frying pan and sauté until just fragrant. Add a little butter or cream to this mixture if desired and toss all of it in with the cooked potatoes. Add the 1/2 the cheese and mash away! Add sour cream or butter or both until you get the desired texture. You should add this all slowly as the potatoes take time to absorb liquid.
Char-grill the corn in an open flame or on a barbecue until well blackened and kernels are softened. Cut from the cob.
Stir through other ingredients by hand, finishing with remaining cheese and sour cream.
You can add absolutely anything of choice to this mash, go all out and mix up some Nacho style toppings to make it go even further!