Mexican mashed potatoes.

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Our family takes tacos seriously. This baby is a fish taco: grilled cod with fresh dill, green cabbage, & cucumber-onion pickle slaw, chili pepper Mexican mashed potatoes, and hearty squeeze o’ lime. So darn good I AM EATING THE LEFTOVERS FOR BREAKFAST.

To make Mexican Mashed Potatoes:

Wash, peel, and quarter 5 lbs of russet potatoes. Boil in salted water.

Meanwhile, dice 1 green bell pepper, a couple of poblanos, and a tidy mix of other peppers, as available. Add 1-2 spicy varieties for a hit of heat. Sauté ~1 Tbsp of mild chili powder, ~2 tsp cumin, and ~1 tsp granulated garlic in ~2 T butter and splash of high-heat oil for a few minutes, being careful not to burn the garlic. Add peppers. Sauté for ~5 mins more. Add ~1/3 cup water and sauté for another 5 mins. Add 1/2 stick butter until melted. Set aside.

Drain and mash potatoes. Stir in buttery chili pepper mix. Add ~1/3 cup whole milk or full-fat coconut milk. Season with salt & pepper to taste.

Dive in.

Notice all measurements are approximate. Make it your own by using your favorite chili powder, peppers, and adding/removing/substituting until you reach your personal potato nirvana.

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