Chili-Corn Mashed Idaho® Potatoes

Chili-Corn Mashed Idaho® Potatoes

Stephan Pyles
Star Concepts
Dallas, TX.

Yield: 4 Servings, 3/4-cup each
Calories: 288
Sodium: 177 mg
Fat: 15 g
Protein: 5 g
Cholesterol: 39 g

Inspired by the earthy flavors of the Southwest, these mashed Idaho® potatoes are prepared with fresh corn, chili powder, cilantro and a hint of honey. This recipe appears in New Texas Cuisine by Stephan Pyles, (Doubleday, 1993).



  1. In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
  2. Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chili powder.
  3. Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
  4. With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
  5. Season with salt.