Oaxacan-Style Potato Purée with Toasted Chile and Epazote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety mashed potatoes enriched with toasted chile and fresh epazote, echoing traditional Oaxacan flavors in a comforting side dish. This mexican-inspired vegetarian 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

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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Frequently asked questions

How long does Oaxacan-Style Potato Purée with Toasted Chile and Epazote take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxacan-Style Potato Purée with Toasted Chile and Epazote?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried pasilla chile from drying out.

Can I substitute ingredients in Oaxacan-Style Potato Purée with Toasted Chile and Epazote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan-Style Potato Purée with Toasted Chile and Epazote for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oaxacan-Style Potato Purée with Toasted Chile and Epazote?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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