Chili-Corn Mashed Idaho® Potatoes

Inspired by the earthy flavors of the Southwest, these mashed Idaho® potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey. This recipe appears in New Texas Cuisine by Stephan Pyles, (Doubleday, 1993).


  • 2 large Idaho® potatoes, peeled and cubed
  • 5 tablespoons unsalted butter
  • 1/2 cup milk
  • 4 cloves garlic, minced
  • 1 cup fresh corn kernels
  • 2 teaspoons pure chili powder
  • 1 teaspoon cilantro, chopped
  • 1 teaspoon honey
  • Salt to taste


  1. In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
  2. Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chili powder.
  3. Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
  4. With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
  5. Season with salt.
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Yield: 4 Servings, 3/4-cup each
Calories: 288
Sodium: 177 mg
Fat: 15 g
Protein: 5 g
Cholesterol: 39 g

Stephan Pyles
Star Concepts
Dallas, TX.

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