Prepare the potatoes and place into a pot of cold water enough to cover. Add salt so the water is salty like tears! Bring to the boil.
Cook 25–30 minutes until tender when pierced with a fork. Remove from stove and drain, but return potatoes to the hot saucepan.
Grate all the cheeses and set aside.
Chop garlic, coriander, and stir through with the olive oil and Picante spice mix.
Place this mixture into a frying pan and sauté until just fragrant. Add a little butter or cream to this mixture if desired and toss all of it in with the cooked potatoes. Add the 1/2 the cheese and mash away! Add sour cream or butter or both until you get the desired texture. You should add this all slowly as the potatoes take time to absorb liquid.
Char-grill the corn in an open flame or on a barbecue until well blackened and kernels are softened. Cut from the cob.
Stir through other ingredients by hand, finishing with remaining cheese and sour cream.
You can add absolutely anything of choice to this mash, go all out and mix up some Nacho style toppings to make it go even further!