(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.
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