Oaxacan-Style Potato Purée with Toasted Chile and Epazote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety mashed potatoes enriched with toasted chile and fresh epazote, echoing traditional Oaxacan flavors in a comforting side dish. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs russet potatoes, peeled and quartered, dried pasilla chile, fresh epazote leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 pounds peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Cook for 15-20 minutes until potatoes are fork-tender.
  2. Step 2: While potatoes cook, toast 1 dried pasilla chile in a dry skillet over medium heat for 1-2 minutes until fragrant, taking care not to burn it.
  3. Step 3: Remove the toasted chile from heat, crumble it finely or grind it using a mortar and pestle.
  4. Step 4: Drain the potatoes and return them to the pot. Add 4 tablespoons unsalted butter, 1 cup whole milk, 2 tablespoons chopped fresh epazote, crumbled toasted pasilla chile, and 1/2 teaspoon black pepper.
  5. Step 5: Mash the potatoes thoroughly with a potato masher or electric mixer until smooth and creamy. Adjust seasoning with additional salt if needed. Serve warm.

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