Cheesy Mexican Mashed Potatoes

Ingredients 

•  4 medium russet potatoes, peeled and quartered 
• 1 can niblets corn (warmed) 
• 1 Tbsp butter or margarine 
• 1 Tbsp sour cream 
• 1-2 Tbsp warm chicken soup stock 
• 1/4 cup shredded Kraft Mexican Cheese 
• 1-2 Tbsp fresh cilantro salt and pepper to taste  

Directions

1. Boil potatoes in salted water until fork tender 
2. Drain and mash the potatoes in the pot on a low element until there are no lumps and add in the butter, sour cream, and warm chicken soup stock. 
3. Add the warm niblets corn and the shredded cheese.
4. Stir until potatoes are smooth and the cheese is melted. 
5.  Add the cilantro and salt and pepper to taste. 

Delicious!