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
- 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.
- 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.
- 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.
Yield: 4 Servings, 3/4-cup each
Sodium: 177 mg
Fat: 15 g
Protein: 5 g
Cholesterol: 39 g