Ingredients
1
fresh jalapeño, seeded and finely chopped
1
1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
3
1/4 cups reduced-sodium chicken broth (26 fl oz)
1
(10-oz) package frozen corn (not thawed)
1/4
cup finely chopped fresh cilantro
Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges
Directions
1.
Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
2.
Meanwhile, peel potatoes and cut into 1-inch pieces.
3.
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
5.
Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
6.
Stir in lime juice, cilantro, and salt to taste.
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