Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 These potatoes spell comfort food. Enjoy them, Chelsea Thunderbolt Potatoes 1 cup of fresh corn, cut from the cob (about 2 large ears) 2 cloves garlic, minced 2 Tbls. butter or margarine 4 large potatoes (about 2 3/4 lbs.) peeled and quartered 1/2 to 3/4 cup warm milk or soy milk 1 tsp salt several grinds of pepper 2 tsp chili powder 1/2 tsp ground cumin 1 4 1/2 oz can chopped green chilies, undrained Cook the cut corn and garlic in butter over medium high heat, stirring constantly, until tender; set aside. Cook potatoes in water to cover for about 20 minutes or till tender; drain. Combine potatoes, milk and seasonings and beat with mixer till smooth. Stir in corn mixture and green chilies. Serves 4-6. Found in an old Southern Living Magazine Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
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