Thunderbolt Potatoes - cooking recipe

Ingredients

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.)
1/2 to 3/4 c. warm milk
1 tsp. salt
1/8 tsp. pepper
2 tsp. chili powder
1 (4.5 oz.) can chopped green chiles
1/2 tsp. ground cumin

Preparation

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.