
Prep: 15 Mins Cook: 30 Mins
Thunderbolt Potatoes
Ingredients
- 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
Directions
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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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.