Chile-Corn Mashed Potatoes

2 IdahoŽ Potatoes, peeled and cubed,
2 1/2 oz unsalted butter
1/2 cup milk
4 cloves garlic, minced
6 oz. fresh corn kernels
2 tsp. pure chile powder
1 tsp. cilantro, chopped
1 tsp. honey
Salt to taste

In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15-20 minutes, until tender. Drain thoroughly.

Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.

Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.

With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.

Season with salt & serve.

Servings: 4 (3/4-cup each)
Source: The New Texas Cuisine by Stephan Pyles