Southwest Mashed Potatoes
A southwest version of traditional mashed potatoes, we’ve found these to be a real crowd-pleaser.
3 – 4 lbs Red Potatoes, washed and quartered, skins on
1 C Sweet corn (Use either frozen sweet corn or
grill fresh corn and cut off the cob)
1 C Diced green chilies (canned, we prefer Hatch)
¼ LB Butter
¾ C Milk
2 – 3 TBSP Arizona Rub
Boil potatoes in 3 quarts well-salted water until tender. Drain and return to pot. Add butter. Using a hand potato masher, mash potatoes adding a little milk at a time to achieve a semi-smooth texture. Blend in corn and diced chilies. Add Arizona Rub to taste and mix thoroughly. Garnish with parsley or cilantro. Keep warm until served.
Serves 4 – 6
*Cook times are approximate.