SPICY MASHED POTATOES WITH PEPPERS AND CORN
These potatoes are and a little spicy with a Mexican spin. The corn can also be grilled on barbeque.
Provided by Lynn Clay
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Rub corn with oil. Broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes.
- 2. Cool and then cut off corn from ears.
- 3. Cook potatoes in large pan over medium high heat until tender when pierced.
- 4. Add butter and 3/4 cup milk and beat with an electric mixer on medium speed until smooth.
- 5. Stir in roasted corn and chipotles to taste. Add a little more milk if potatoes are too thick. Add salt and pepper to taste. Serve
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