INGREDIENTS:3 lbs. Idaho potatoes (70 count), peeled and cubed into 1 inch pieces
1 ½ tsps. salt
3 Tbsps. butter
3/4 cup milk
2 ¼ cups corn kernels (fresh or frozen)
5 garlic cloves, smashed
3 tsps. chile powder
1 ½ tsps. honey
1 ½ tsps. fresh coriander, finely choppedDIRECTIONS:1. In a medium sauce pan, cover potato cubes with water, add salt. Boil over high heat, cook until tender, about 12 minutes. Drain.
2. Return potatoes to pan, shake over high heat about 30 seconds to dry.
3. In a small skillet, melt butter into milk over medium heat, simmer.
4. Add corn and garlic, simmer over low heat until corn is tender (about 1 minute for fresh and 3 minutes for frozen corn.)
5. Stir in chile powder, strain coarsely, discard garlic and reserve corn and cooking liquid separately.
6. Using an electric mixer on low speed, whip potatoes adding cooking liquid gradually until desired consistency is reached.
7. Fold in the corn, honey and coriander and season with salt. Serve hot.SERVINGS:12 servingFrom:Recipes from the Idaho Potato Commission.PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
