Ingredients
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1 pound red potatoes
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1 pound Yukon Gold (yellow) potatoes
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1 fresh jalapeno pepper, sliced
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12 ounces baby carrots
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4 cloves garlic
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1 (10 ounce) package frozen white corn, thawed
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¼ cup butter
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½ cup shredded Cheddar cheese
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salt and pepper to taste
Directions
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Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
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Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.