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+ servings

Mexican Smashed Potatoes

These Mexican Smashed Potatoes are a fun twist on a family favorite.  The perfect way to mix things up.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings 6
Calories 95kcal


  • 1 lb waxy potatoes washed and cut into discs
  • 1 tablespoon coconut oil
  • 2 medium white onions halved and sliced thin
  • 2 poblano chili peppers peeled and seeded
  • 1 teaspoon chopped garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons fresh cilantro chopped


  • Place sliced potatoes into a saucepan and cover with water. Bring to a boil and cook for about 20 minutes, or until tender. Drain.
  • Heat oil over medium high. Add potatoes, onion and chili peppers and cook for 12 minutes, using the back of your spoon to break apart the potatoes. Reduce heat to medium low and add garlic, cumin, paprika and salt. Stir for 2 minutes. Remove from heat and transfer to a bowl. Add yogurt or sour cream and mash with the back of a fork or a potato masher. Garnish with cilantro and serve warm.


Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 10.2mg | Calcium: 28mg | Iron: 0.9mg