Tex-Mex Potatoes

By Nitaj3

Ingredients

• Tex Mex Potatoes
• Metric Ingredient Imperial
• 500 ml corn kernels 2 cup
• 2 garlic cloves, crushed 2
• 25 ml butter 2 tbsp
• 4 red or white potatoes, peeled & quartered 4
• 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

Preparation

Step 1

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