Behind the Recipes
Sweet Corn and Queso Mashed Potatoes By Chef Dean Fearing
Makes 4 servings
INGREDIENTS:
Mashed potatoes (recipe to follow)
1 Tablespoon butter
2 garlic cloves, minced
1 shallot, minced
2 ears yellow corn (shucked and kernels removed from the cob)
3 oz. San Pedro Cheese (Lucky Layla Farms, Plano, TX) or Queso Fresco
6 russet potatoes, peeled
1/2 stick butter, melted
1 pint half-and-half (or less)
salt to taste
PREPARATION:
1. Bring medium sauté pan to medium high heat and add butter. Add garlic and sauté to very light brown, about 1 minute. Add shallots and sauté for 1 minute. Add corn kernels and cook for 2 minutes.
2. Remove pan from the heat and add mixture to mashed potatoes. Fold in cheese, stir to combine and taste for seasoning.
3. Place potatoes in a large soup pot or kettle and cover with water. Bring water to a boil, and bring down to a simmer and cook potatoes for about 25-30 minutes, or until they are tender when pierce with a fork. Drain.
4. Place into a large bowl and mash by hand if you like your mashed potatoes a little lumpy, or with an electric hand mixer if you like them smooth. Add the remaining ingredients, stirring well after the addition of each ingredient. You may want to add the half-and-half a little at a time, just to make sure you don't get the potatoes to too thin a consistency.
Serve warm.
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