Ingredients:
1 cup fresh corn
3 cloves garlic, minced
1 (4 1/2 ounce) cans chopped green chilies, un-drained
4 tablespoons butter
4 large potatoes, peeled and quartered ( about 2 3/4 lbs)
1/2-3/4 cup warm whole milk, to preferred consistency
1/4 cup sour cream
2 teaspoons chili powder, to taste ( I add ancho powder for smokiness)
1/2 teaspoon ground cumin
1 teaspoon salt, to taste
black pepper, to taste
Directions:
Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
Cook the cut corn, garlic, and green chilies (with juice) in butter over medium low heat, stirring, until the corn is tender (careful not to burn!).
Puree the cooked corn mixture in a food processor or blender until pieces are very small, adding extra milk by the tablespoon, up to 6 tablespoons, if necessary for liquidity; set aside (note: some people prefer to not puree the corn mixture, letting it remain chunky).
Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
Stir in the corn mixture and the green chilies and combine well.
Makes 4 to 6 servings.
Leftover Thunderbolt Patties: combine 2 cups of the leftover Thunderbolt Potatoes, 1 large beaten egg, 1 Tbsp grated Parmesan cheese, and 2 Tbsp flour; shape into 8 patties and dredge in 1/2 cup of cornmeal; cook the patties in 1/2 cup of hot vegetable oil until browned, turning only once.
Note regarding mashing versus using an electric mixer: the best method to make mashed potatoes is, in my opinion, a potato ricer or manual potato masher; using an electric mixer will work the potatoes to the point where the starch molecules break down, causing the potatoes to take on a very sticky and gummy consistency.
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.