Aanother recipe I found on the AllRecipes web site in 2002, this dish goes well with any meat entree. I especially like to kick it up with more than 1 chile or use serrano chiles instead of jalapenos!
2 pounds red or Yukon Gold potatoes, peeled -- cut in chunks
Place potatoes, carrots, garlic and jalapeno chile into a large saucepan. Cover with cold water, add salt and bring to a boil over high heat. Partially cover and cook 15-20 minutes over medium heat until potatoes are tender. Drain water from pan. Add butter and mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Fold in corn and cheese; season with added salt and pepper if needed. Serve hot with additional cheese if desired.