500 ml corn kernels 2 cup
2 garlic cloves, crushed
25 ml butter 2 tbsp
4 red or white potatoes, peeled & quartered
175 ml milk 3/4 cup
5 ml salt 1 tsp
0.5 ml pepper 1/8 tsp
10 ml chili powder 2 tsp
2 ml cumin 1/2 tsp
125 g green chili peppers, chopped 4 oz
In a skillet; cook corn kernels with garlic in butter, stirring constantly until tender; set aside. In a saucepan; cook peeled, quartered potatoes in lightly salted boiling water for 20 minutes or until tender. In a bowl; combine the potatoes, milk, salt, pepper, chili powder, and cumin. Beat at medium speed with an electric mixer until smooth. Stir in the corn mixture and green chili peppers.
Serves 4