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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Ali
- 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
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.