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Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pounds russet potatoes, peeled and cut into chunks 1 tsp. salt 3 tbsp. butter 1/2 cup milk 1 1/2 cups fresh or frozen, thawed corn kernels 4 cloves garlic, peeled and smashed 2 tsp. chili powder 1 tsp. honey 1 tsp. chopped fresh cilantro leaves
Directions
Place potatoes in a medium saucepan with water to cover. Add salt. Heat to a boil. Boil potatoes about 12 to 15 minutes until tender. Drain potatoes well and return to pan. Melt the butter in a small skillet. Add milk and heat to a simmer. Add corn kernels and garlic. Simmer 1 to 3 minutes until corn is tender. Stir in the chili powder. Discard garlic. Strain, reserving cooking liquid and corn separately. Whip potatoes on low speed with reserved cooking liquid. Fold in the corn mixture, honey and cilantro. Serve hot.
Serves 4.
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