Thunderbolt Potatoes Recipe

Name: Thunderbolt Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh yellow corn, cut from cob (about 2 ears); 2 cloves garlic, minced; 2 Tbsp. butter, melted; 4 large baking potatoes, peeled and quartered (about 2 3/4 lb.); 1/2 to 3/4 c. warm milk; 1 tsp. salt; 1/8 tsp. pepper; 2 tsp. chili powder; 1 (4.5 oz.) can chopped green chiles; 1/2 tsp. ground cumin

Servings: persons

1 c. fresh yellow corn, cut from cob (about 2 ears)
2 cloves garlic, minced
2 Tbsp. butter, melted
4 large baking potatoes, peeled and quartered (about 2 3/4 lb.)
1/2 to 3/4 c. warm milk
1 tsp. salt
1/8 tsp. pepper
2 tsp. chili powder
1 (4.5 oz.) can chopped green chiles
1/2 tsp. ground cumin

1
Cook corn and garlic in butter in skillet over medium-high heat, stirring constantly, until tender; set aside.
2
Cook potatoes in boiling water 20 minutes or until tender.
3
Combine potatoes, milk, salt, pepper, chili powder and cumin in a large bowl.
4
Beat at medium speed with an electric mixer until smooth.
5
Stir in corn mixture and chiles.
6
Garnish with chili powder, if desired.
7
Yields 4 to 6 servings.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. fresh yellow corn, cut from cob (about 2 ears), 2 cloves garlic, minced, 2 Tbsp. butter, melted, 4 large baking potatoes, peeled and quartered (about 2 3/4 lb.), and more.

Yes, Thunderbolt Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thunderbolt Potatoes

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