Spicy Mashed Potatoes with Peppers and Corn

Lynn Clay


These potatoes are and a little spicy with a Mexican spin. The corn can also be grilled on barbeque.


★★★★★ 3 votes

10 Min
20 Min
Stove Top


  • 4
    ears of corn, husks and silk removed
  • 2-3 tsp
    salad oil
  • 5 lb
    russet potatoes, peeled and cubed into 2 in pieces
  • 1/4 c
  • 3/4 c
    milk, or more
  • 2
    canned chipotle chiles, minced
  • ·
    salt and pepper

How to Make Spicy Mashed Potatoes with Peppers and Corn


  1. Rub corn with oil. Broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes.
  2. Cool and then cut off corn from ears.
  3. Cook potatoes in large pan over medium high heat until tender when pierced.
  4. Add butter and 3/4 cup milk and beat with an electric mixer on medium speed until smooth.
  5. Stir in roasted corn and chipotles to taste. Add a little more milk if potatoes are too thick. Add salt and pepper to taste. Serve

Printable Recipe Card

About Spicy Mashed Potatoes with Peppers and Corn

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

Show 6 Comments & Reviews

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