MASHED POTATOES WITH SPICY JALAPENO : MEXICAN FOOD RECIPE
Poisonous in large doses, the common Mexican spice epazote (also known as pigweed) has a pungent aroma and when cooked with beans it’s known to help offset the gassy effects. There’s no comparable substitute.
1 quart water
4 medium potatoes
2 fresh jalapeño peppers
1 teaspoon salt
1 tablespoon butter
1⁄2 cup plain yogurt
1 teaspoon ground white pepper
1 teaspoon fresh epazote
1. Place the water in a large cooking pot and bring to a boil on medium-high heat.
2. Peel the potatoes and cut into 1-inch cubes. Remove the stems and seeds from the jalapeño peppers and cut into 1⁄4-inch pieces.
3. Place the potatoes, peppers, and salt in water and boil for about 15 minutes or until potatoes are easily pierced with a fork. Drain the potatoes.
4. Combine the butter, yogurt, white pepper, and epazote in a small mixing bowl. Add to the potatoes and jalapeño peppers. Mash with a potato masher or hand mixer on low speed.