Thunderbolt Potatoes

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 34 lb
• 12 to 34 c warm milk
• 1 tsp salt
• 18 tsp pepper
• 2 tsp chili powder
• 1 45 oz can chopped green chiles
• 12 tsp ground cumin

Directions

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