Chile-Corn Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
2 idaho potatoes, peeled and cubed (22-24 ozs.) |
2 1/2 ounces unsalted butter |
1/2 cup milk |
4 garlic cloves, minced |
3/4 cup fresh corn kernels |
2 teaspoons pure chile powder |
1 teaspoon honey |
1 teaspoon cilantro, chopped |
salt |
Directions:
1. Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
2. 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.
3. Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.
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