Ingredients
1 pound medium Yukon Gold potatoes, cubed1 pound medium red potatoes, cubed1 pound medium carrots, chopped4 garlic cloves, peeled and halved1 jalapeno pepper, seeded and chopped1/4 cup butter, cubed1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups frozen white corn, thawed1/2 cup shredded Monterey Jack cheese
Preparation
Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Mash vegetables with butter, salt and pepper; stir in corn and cheese.
