Mexican Mashed Potatoes (Papas Con Chile)

Boil the Potatoes: Place the washed and quartered red potatoes into a large pot. Cover them with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook covered with the lid slightly ajar for about 15–20 minutes, or until the potatoes are fork-tender.
Sauté the Peppers and Garlic: While the potatoes are boiling, heat a small skillet over medium heat. Add butter and sauté the diced bell peppers, garlic, chiles, and jalapenos for 2–3 minutes, or until they begin to soften and become fragrant. Remove from heat and set aside.
If you prefer a crisper bite, you can stir the peppers into the potatoes without sauteing them.
Drain and Mash: Once the potatoes are tender, drain them well and return them to the pot or place them in a large mixing bowl.
While they’re still hot, add the cream cheese, Velveeta, heavy cream, sour cream, sautéed peppers and garlic, shredded cheddar cheese, salt, and pepper. Use a potato masher or hand mixer to mash until smooth and creamy
Place back on the burner over low heat and mix until everything is evenly combined and the cheese is melted into the potatoes.
Taste and season with additional salt if needed.
Serve warm as a side dish for any Mexican-inspired meal. We love it with my Mexican Pot Roast.