Thunderbolt Potatoes
Thunderbolt Potatoes is an moderately easy dinner. Made with 1 c. fresh yellow corn, cut from cob (about 2 ears), 2 cloves garlic, minced, 2 tbsp. butter, melted, 4 large baking potatoes, peeled and quartered (about 2 3/4 lb.) and 1/2 to 3/4 c. warm milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cook corn and garlic in butter in skillet over medium-high heat, stirring constantly, until tender; set aside.
Cook potatoes in boiling water 20 minutes or until tender.
Combine potatoes, milk, salt, pepper, chili powder and cumin in a large bowl.
Beat at medium speed with an electric mixer until smooth.
Stir in corn mixture and chiles.
Garnish with chili powder, if desired.
Yields 4 to 6 servings.
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