Prep 5 mins
Cook 30 mins
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!
- 1 cup fresh corn
- 3 cloves garlic, minced
- 1 (4 1/2 ounce) canchopped green chilies, un-drained
- 4 tablespoons butter
- 4 large potatoes, peeled and quartered (about 2 3/4 lbs)
- 1⁄2-3⁄4 cup warm whole milk, to preferred consistency
- 1⁄4 cup sour cream
- 2 teaspoons chili powder, to taste (I add ancho powder for smokiness)
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt, to taste
- black pepper, to taste
- Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
- 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!).
- 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).
- Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
- Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
- Stir in the corn mixture and the green chilies and combine well.
- Makes 4 to 6 servings.
- 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.
- 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.
The most flavorful mashers ever! I added diced ancho chiles. Make a double batch & freeze half.
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!
Very good variation to mashed potatoes. We enjoyed the spicy full flavor.