Mexican Mashed Potatoes:

Recipe: Mexican Mashed Potatoes

Mexican Mashed Potatoes:

Mexican mashed potatoes! It’s no surprise if you’ve been around before that Mexican food is my favourite. Oh, and how much I love potatoes. So, what better way to kick up these rich and creamy potatoes than with a bit of spice. Let’s get cooking.


  • 4 pounds of Yukon potatoes
  • 1 can of corn
  • 4 jalapeños
  • 2 teaspoons of jalapeño spice
  • 1 stick of butter
  • 1/4 cup of milk
  • salt to taste

If you don’t have jalapeño spice feel free to use red chili peppers, or even Tex-Mex spice. Some spice to give it a bit of depth and heat.

First, wash your potatoes and cut them in similar sized chunks. Add to a large pot and cover with cold water. Bring to a boil and lower on medium heat for about 20 minutes – until the potatoes are tender.

Corn and Jalapeños:

Turn your oven on roast or broil. Drain the can of corn and de-seed the jalapeños. Dice the jalapeños and add the spice. Roast for about 15 minutes until they vegetables get some char.

Corn and Jalapeños:

Once the potatoes are cooked, drain and add the butter and milk. Mash until creamy. Add in some salt and pepper to taste. Then, add in the Mexican goodness – the corn and jalapeños.

Mexican Mashed Potatoes:

Done – looks good, eh? These are so good especially along side the flat roasted chicken.

Corn and Jalapeños:

These potatoes are even good with gravy, so if you’re thinking – oh, no, what about that rich salty goodness called gravy? Well, you can still indulge. Pile those potatoes high and push your spoon into the middle creating that deep puddle, or make a volcano – you pick!

Corn and Jalapeños:

Well, there you have it, Mexican mashed potatoes which are full of flavour and heartiness. You should try them out for the upcoming Canadian Thanksgiving holiday, or when you’re getting ready for your next Sunday dinner.

Thanks for visiting – see you again soon.

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