Thunderbolt Potatoes

Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins

Ingredients

• Servings: 4


• 1 cup fresh corn


• 3 cloves garlic, minced


• 1 (4 1/2 ounce) can 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

Recipe

• 1 cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.


• 2 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!).


• 3 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).


• 4 cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.


• 5 combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (not an electric mixer) until smooth.


• 6 stir in the corn mixture and the green chilies and combine well.


• 7 makes 4 to 6 servings.


• 8 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.


• 9 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.