Prep 20 mins
Cook 10 mins
A recipe by Texas chef Stephan Pyles. The chile powder required for this recipe is NOT Mexican chili powder which contains other spices. You can easily make your own pure chile powder by grinding anchos (mild), chipotles (medium) or habaneros (hot), or mixing peppers.
- 2 idaho potatoes, peeled and cubed (22-24 ozs.)
- 70.87 g unsalted butter
- 118.29 ml milk
- 4 garlic cloves, minced
- 177.44 ml fresh corn kernels
- 9.85 ml pure chile powder
- 4.92 ml honey
- 4.92 ml cilantro, chopped
- Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
- In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
- Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.
Yum! These were really good. I halved the recipe for 2 servings and chickened out on using that much chile powder, lol. I used about 1/2 teaspoon which was plenty of flavor for us. Thanks Susie for a great keeper. Made for ZWT8 - Mexico/Tex Mex.
These were just terrific! I did substitute taro root since I am trying to not feed my diabetic DH potatoes too often. However, the flavors were right on. I also skipped the honey, but they were still sweet. Must be the taro. Made for ZWT 2011.
WOW...I was looking for a different way to serve mashed potatoes and this was a hit! Made exactly as listed...don't need to change a thing! ZWT5