Give comfort food classics an authentic Mexican twist 

If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out. 

For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and pork chorizo for a meat-infused recipe that will become a menu mainstay. 

Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana—an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice—and Oaxaca, a semisoft cheese with a mellow, buttery flavor. 

Find more comforting recipes at caciquefoods.com.  

Mexican Loaded Mashed Potatoes

Prep time: 35 minutes 

Cook time: 40 minutes 

Servings: 10 

3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed 

water 

6 bacon strips, chopped 

1 package Cacique Pork Chorizo 

12 ounces Cacique Crema Mexicana 

1/2 cup butter, cubed 

1 1/2 teaspoons onion powder 

1 teaspoon salt 

1teaspoon garlic powder 

1/2 teaspoon pepper 

1 cup Cacique Oaxaca or Queso Quesadilla, shredded 

1/2 cup Cacique Crema Mexicana Agria, for topping (optional) 

3 green onions, chopped 

In Dutch oven, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10 to 15 minutes, or until tender. 

In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes. 

Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day. 

Preheat oven to 350 degrees F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through. 

Drizzle with crema Mexicana agria and chopped green onions.