SOUTHWESTERN POTATO CASSEROLE OR PATTIES

1 c. fresh yellow corn, cut from cob
2 T. minced garlic
2 T. butter, melted
4 large baking potatoes, peeled and quartered
½ to ¾ c. warm milk
Salt and black pepper to taste
2 t. chili powder
1 t. cumin
1 (4.5-oz) can chopped green chiles, undrained
paprika
1. Cook corn and garlic in butter in skillet, stirring constantly, until tender. Set aside.
2. Cook potatoes in boiling salted water until tender, drain.
3. Combine potato, milk, chili powder and cumin and salt and pepper to taste. Beat with electric mixer until smooth.
4. Stir in corn mixture and chiles and mix well.
5. Place in baking dish and sprinkle with paprika. It is ready to heat at this point. If going to eat later, cover with foil and reheat in 350 oven until hot.
POTATO PATTIES:
2 c. of leftover potato casserole
1 large egg
2 T. flour
½ c. cornmeal
½ c. vegetable oil
1. Combine the leftover potato casserole, egg and flour.
2. Shape into 8 (3”) patties and dredge in cornmeal.
3. Heat oil in large skillet. Cook patties until golden brown, turning once.