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!
Serves: 6

2 pounds red or Yukon Gold potatoes, peeled -- cut in chunks
1 1/2 cups diced carrots
4 cloves garlic
1 jalapeno chile -- sliced
1/2 teaspoon kosher salt or to taste
1 package frozen corn (10 oz.) -- thawed
1/4 cup butter (1/2 stick)
1/2 cup shredded Cheddar cheese

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.

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved