(adapted from Sunset, November 2008)
Makes 4-5 servings
1 cup frozen corn kernels, thawed
About 1 teaspoon vegetable oil
2 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
About 3 ounces whole milk, heated
1 drained canned chipotle chilies, minced
Salt and fresh-ground pepper
Heat vegetable oil in a non-stick skillet over medium-high heat. Sauté corn kernels until warmed through and beginning to brown. Set aside.
Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pan.
Add butter and 3/4 cup milk and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in roasted corn and chipotles to taste. If potatoes are stiffer than you like, beat in a little more milk. Add salt and pepper to taste. Spoon into a serving bowl.