INGREDIENTS:3 lbs. Idaho potatoes (70 count), peeled and cubed into 1 inch pieces 1 ½ tsps. salt 3 Tbsps. butter 3/4 cup milk 2 ¼ cups corn kernels (fresh or frozen) 5 garlic cloves, smashed 3 tsps. chile powder 1 ½ tsps. honey 1 ½ tsps. fresh coriander, finely choppedDIRECTIONS:1. In a medium sauce pan, cover potato cubes with water, add salt. Boil over high heat, cook until tender, about 12 minutes. Drain. 2. Return potatoes to pan, shake over high heat about 30 seconds to dry. 3. In a ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.