Peel and cube the potatoes.

Place the potatoes in a saucepan and cover with water.

Bring to a boil, then reduce to a simmer.

Cook for 15-20 minutes, or until the potatoes are tender.

Drain the potatoes well.

In a small skillet, melt the butter over low heat.

Add the minced garlic cloves and corn kernels to the melted butter.

Saute for about 3 minutes, being careful not to brown the garlic.

Add the chile powder to the corn mixture.

Strain the corn mixture, reserving the juices.

Whip the drained potatoes, gradually adding the milk and reserved corn juices.

Continue whipping until the potatoes are thoroughly mashed and creamy.

Stir in the sauteed corn mixture, chopped cilantro, and honey.

Add salt to taste and serve hot.