1 pound yellow potatoes

12 ounces baby carrots

4 cloves garlic

1 jalepeno pepper, sliced (optional)

1 10 ounce baby frozen white corn, thawed

¼ c. butter

½ c. shredded cheddar cheese

salt and pepper to taste

Place potatoes, carrots, garlic and pepper in a large pot. Cover with water and bring to a boil over

high heat. Cook 15 to 20 minutes, or until potatoes are soft. Drain.

Stir in corn and butter....Mash with a potato masher. Mix in cheese, salt and pepper.