Smashed Potatoes Ole submitted by Mom Johnson
Comfort food with a tingle for your tongue! I like to use the potatoes unpeeled for more fiber.

Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook the corn, potatoes, carrots, jalapeno peppers and garlic, covered, in enough boiling water to cover for about 15-20 minutes or until vegetables are tender. Drain off the water. Add butter to the vegetables. Coarsely mash the vegetables with a potato masher. Stir in the sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese. Makes 6 servings.

v 2-3 fresh ears of corn or 1 cup frozen whole kernels
v 3 medium yellow potatoes, peeled and cut up
v 3 medium round red potatoes, peeled and cut up
v 3 medium carrots, peeled and sliced
v 2 medium fresh jalapeno chile peppers, halved, seeded and sliced
v 4 cloves garlic, minced
v 1/4 cup butter
v 1/4 cup sour cream
v 1 cup shredded sharp cheddar cheese
v Salt and pepper to taste