Prep: 15 Mins Cook: 30 Mins
Corn and diced chiles add a southwestern flair to your mashed potatoes. A bit of chili powder and cumin give them a colorful tinge as well as a bit of zip.

Thunderbolt Potatoes


  • 1 cup corn kernels, preferably fresh (1 cup = 2 ears)
  • 2 cloves garlic, crushed
  • 2 tbls. butter
  • 4 potatoes, peeled and quartered
  • 3/4 cups whole milk
  • 2 tsps. chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 1 can (4-oz.) ORTEGA Diced Green Chiles


In a skillet, cook corn and garlic in butter, stirring constantly, until tender; set aside.

In a saucepan, cook potatoes in lightly salted boiling water for 20 minutes, or until tender. Drain.

Combine potatoes, milk, chili powder, salt, cumin and pepper. Beat at medium speed with an electric mixer until smooth. Stir in the corn and green chiles. Serve warm.

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