in ,

Mashed Potatoes Mexico

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 371 kcal


  • 600 g Potato
  • 1 can Corn
  • 1 can Red beans
  • Paprika powder, chilli, salt, nutmeg
  • 0,125 L Milk, possibly a little more
  • 2 tbsp Butter


  • Drain the corn and beans and set aside
  • Heat the milk in a saucepan
  • Boil the potatoes with a little nutmeg and salt in the cooking water and press them through a potato press (you can also use a mixer with a "whisk")
  • Add milk and stir to a pulp, if necessary add a little milk.
  • Add the butter and stir until it has dissolved.
  • Add corn, red beans and spices and season to taste. Done;) I made fish fingers for it. But also goes very well with meatballs, schnitzel and green spelled pancakes.
  • Tip 1: Depending on how spicy you like it, you can also cut a chilli pepper into small pieces and fold it in.
  • Tip 2: If you like it even more hearty, you can steam one or two onions until translucent and fold them in
  • Tip 3: The puree goes very well with breaded fish and meat, but also with green spelled pancakes. I am always ready for further suggestions;)


Serving: 100gCalories: 371kcalCarbohydrates: 0.3gProtein: 0.3gFat: 41.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Fish and Rice Stew

Hearty Cheese Dumplings