Mexi-Mashed Potatoes

Pour the required amount of water into a medium saucepan and bring it to a full boil over high heat.

Once boiling, remove the saucepan from heat and stir in the margarine or butter until fully melted.

Add the milk to the hot water and butter mixture and stir to combine.

Add the chili powder and dried oregano leaves to the liquid mixture, stirring well to evenly distribute the spices.

Pour in the potato flakes and stir gently until the flakes are fully incorporated and the mixture reaches a smooth, mashed consistency. Allow to sit for 30 seconds if needed to thicken.

Taste the mashed potatoes and adjust seasoning, adding more chili powder, oregano, or salt as desired.

Serve immediately while hot, garnishing with a light dusting of chili powder if desired.