Chili-Corn Mashed Potatoes

[Guest guest]

Chile-Corn Mashed Potatoes

 

2 potatoes, peeled and cubed

2 1/2 ozs. unsalted butter

1/2 cup milk

4 cloves garlic, minced

6 ozs. fresh corn kernels

2 tsps. pure chile powder

1 tsp. cilantro, chopped

1 tsp. honey

salt to taste

 

In saucepan, place potatoes with enough water to cover by 2 inches. Bring to

boil, reduce heat and simmer 15 to 20 minutes, until tender. Drain

thoroughly.

Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic

and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.

Strain mixture, reserving corn separately from liquid. Place cooked potatoes

in large mixing bowl.

With electric mixer, whip potatoes while drizzling in reserved liquid. When

consistency is right, stir in the corn, cilantro and honey.

Season with salt.

Makes 4 servings.