Thunderbolt Potatoes

10 ingredients
7 steps

Ingredients

  • 1 c. fresh yellow corn, cut from cob (about 2 ears)
  • 2 cloves garlic, minced
  • 2 Tbsp. butter, melted
  • 4 large baking potatoes, peeled and quartered (about 2 3/4 lb.)
  • 1/2 to 3/4 c. warm milk
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. chili powder
  • 1 (4.5 oz.) can chopped green chiles
  • 1/2 tsp. ground cumin

Directions

  1. 1
    Cook corn and garlic in butter in skillet over medium-high heat, stirring constantly, until tender; set aside.
  2. 2
    Cook potatoes in boiling water 20 minutes or until tender.
  3. 3
    Combine potatoes, milk, salt, pepper, chili powder and cumin in a large bowl.
  4. 4
    Beat at medium speed with an electric mixer until smooth.
  5. 5
    Stir in corn mixture and chiles.
  6. 6
    Garnish with chili powder, if desired.
  7. 7
    Yields 4 to 6 servings.

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