THUNDERBOLT POTATOES
Based on a recipe from the 1997 Southern Living Annual Recipes, these mashed potatoes take on a beautiful terra-cotta color and a rich, unusual flavor!
Provided by Julesong
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
- Cook the cut corn, garlic, and green chilies (with juice) in butter over medium low heat, stirring, until the corn is tender (careful not to burn!).
- Puree the cooked corn mixture in a food processor or blender until pieces are very small, adding extra milk by the tablespoon, up to 6 tablespoons, if necessary for liquidity; set aside (note: some people prefer to not puree the corn mixture, letting it remain chunky).
- Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
- Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
- Stir in the corn mixture and the green chilies and combine well.
- Makes 4 to 6 servings.
- Leftover Thunderbolt Patties: combine 2 cups of the leftover Thunderbolt Potatoes, 1 large beaten egg, 1 Tbsp grated Parmesan cheese, and 2 Tbsp flour; shape into 8 patties and dredge in 1/2 cup of cornmeal; cook the patties in 1/2 cup of hot vegetable oil until browned, turning only once.
- Note regarding mashing versus using an electric mixer: the best method to make mashed potatoes is, in my opinion, a potato ricer or manual potato masher; using an electric mixer will work the potatoes to the point where the starch molecules break down, causing the potatoes to take on a very sticky and gummy consistency.
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Amber Niemi
[email protected]These thunderbolt potatoes are a game-changer. They're so easy to make and they taste incredible. I'll definitely be making them again and again.
Wendy Marvin
[email protected]I'm not sure what makes these potatoes so special, but they're amazing. I've made them several times and they're always a hit.
Usman Auwal
[email protected]These potatoes are the perfect side dish for any summer cookout. They're grilled to perfection and have a delicious smoky flavor.
Renee Rice-Winters
[email protected]I love that these potatoes can be made ahead of time. It makes them perfect for busy weeknights.
Emillin Mercy
[email protected]I've never been a fan of roasted potatoes, but these thunderbolt potatoes have changed my mind. They're so crispy and flavorful, I can't get enough of them.
Red Lord
[email protected]These potatoes are so easy to make, but they look like you spent hours on them. They're definitely a showstopper.
Aunzala Ali
[email protected]I made these potatoes for my family last night and they were a huge hit. My kids even ate them, which is saying something.
Michael Verkerke
[email protected]I'm not a huge fan of potatoes, but even I loved these. They're so flavorful and the coating is amazing.
Laiq Wahidi
[email protected]These potatoes are the perfect side dish for any occasion. They're simple to make but they always impress.
Faith Kaburu
[email protected]I love the crispy coating on these potatoes. They're so addictive!
Olivia Berman
[email protected]I've made these potatoes several times now and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly.
Altaf Noon
[email protected]These potatoes were a hit at my last dinner party! Everyone raved about them.