Mexican Mash

Serves 4
by Tenina Holder

Mexican Mash makes for seriously good eating. I think it could be a lazy mum’s main dish (admitting nothing here), but I also think it would be absolutely amazing alongside a rack of barbecued ribs, or some slow-cooked pulled pork. But don’t take my word for it, get your mash on!

This recipe first appeared in Cooking with Tenina the cookbook which is now out of print except for right here on my site. Go get it while stocks last!

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  • 1 Litre water for steaming
  • 500–800 g starchy potatoes quartered
  • 75 g parmesan, cubed
  • 75 g vintage cheddar, cubed
  • 3 cloves garlic
  • Handful coriander, leaves and stalks
  • 20 g Extra Virgin Olive Oil (EVOO) BUY
  • 2 tsp Picante spice mix,
  • 1 cob corn
  • 1 tsp–1 tbsp chipotle in adobo sauce (optional)
  • 50 g Cooked Aioli or Baconnaise
  • 1 x 400g tin kidney beans, drained
  • ½ each red, green, yellow capsicum, diced
  • A few grape tomatoes, halved
  • 1 avocado, diced
  • 2–3 spring onions, sliced
  • Sour cream to taste



Place water into the Thermomix bowl and bring to the boil 8 min/Varoma/speed 4.


Meanwhile prepare the potatoes and place them into 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 and mill 10 sec/speed10. Remove from bowl and set aside.


Place garlic, coriander, olive oil and Picante spice mix into the Thermomix bowl and chop 3 sec/speed 7.


Scrape down sides of bowl and saute 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 with chilli mixture and blend 7 sec/speed 7.Blend 7 sec/Reverse/speed 7.


Stir through other ingredients by hand,finishing with remaining cheese and sour cream.



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