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Mexican Mashed Potatoes

Mexican mashed potatoes! It’s no surprise if you’ve been around 3ten.ca 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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Ali

Ingredients

  • 4 pounds 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

Instructions

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