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    You are in: Home / Recipes / Thunderbolt Potatoes Recipe
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    Thunderbolt Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Julesong's Note:

    Based on a recipe from the 1997 Southern Living Annual Recipes, these mashed potatoes take on a beautiful terra-cotta color and a rich, unusual flavor!

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    Units: US | Metric


    1. 1
      Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
    2. 2
      Cook the cut corn, garlic, and green chilies (with juice) in butter over medium low heat, stirring, until the corn is tender (careful not to burn!).
    3. 3
      Puree the cooked corn mixture in a food processor or blender until pieces are very small, adding extra milk by the tablespoon, up to 6 tablespoons, if necessary for liquidity; set aside (note: some people prefer to not puree the corn mixture, letting it remain chunky).
    4. 4
      Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
    5. 5
      Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
    6. 6
      Stir in the corn mixture and the green chilies and combine well.
    7. 7
      Makes 4 to 6 servings.
    8. 8
      Leftover Thunderbolt Patties: combine 2 cups of the leftover Thunderbolt Potatoes, 1 large beaten egg, 1 Tbsp grated Parmesan cheese, and 2 Tbsp flour; shape into 8 patties and dredge in 1/2 cup of cornmeal; cook the patties in 1/2 cup of hot vegetable oil until browned, turning only once.
    9. 9
      Note regarding mashing versus using an electric mixer: the best method to make mashed potatoes is, in my opinion, a potato ricer or manual potato masher; using an electric mixer will work the potatoes to the point where the starch molecules break down, causing the potatoes to take on a very sticky and gummy consistency.

    Ratings & Reviews:

    • on September 19, 2003


      The most flavorful mashers ever! I added diced ancho chiles. Make a double batch & freeze half.

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    • on January 15, 2004


      These were SO GOOD! I pureed the corn cause I don't like corn in things. I used half and half instead of whole milk. Very flavorful! I didn't know about the ricer thing and its good to know. Thanks Julesong!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2006


    Read All Reviews (4)


    Nutritional Facts for Thunderbolt Potatoes

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.3
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 9.9 g
    Cholesterol 39.9 mg
    Sodium 727.1 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 10.1 g
    Sugars 7.5 g
    Protein 11.2 g

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