Thunderbolt Potatoes

• 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

1. Cook corn and garlic in butter in skillet over medium-high heat, stirring constantly, until tender; set aside.
2. Cook potatoes in boiling water 20 minutes or until tender.
3. Combine potatoes, milk, salt, pepper, chili powder and cumin in a large bowl.
4. Beat at medium speed with an electric mixer until smooth.
5. Stir in corn mixture and chiles.
6. Garnish with chili powder, if desired.
7. Yields 4 to 6 servings.

fresh yellow corn, garlic, butter, baking potatoes, warm milk, salt, pepper, chili powder, green chiles, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966788 (may not work)