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Southwest Chile Mashed Potatoes with Corn, Cumin and Shallots
Category: Potatoes
Serves: 6
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Ingredients:
1-1/2 lb. (3 large) russet potatoes, peeled and diced 1/3 c. butter 1/2 c. minced shallots 6 cloves garlic, peeled and minced 1/4 c. whole milk 2-1/2 c. fresh corn kernels (3 ears) 1 T. chili powder 1 T. chopped fresh cilantro 2 t. ground cumin Salt and freshly ground black pepper
Directions:
Place the potatoes in a large pot of salted water, bring to a boil and simmer until the potatoes are tender, about 20 minutes; drain. In a small saucepan over medium heat, melt the butter. Add the shallots and garlic and sauté gently for about 10 minutes. Add the milk, bring the mixture to a boil, then remove from heat. Add the corn, chili powder, cilantro and cumin; stir well to combine thoroughly. Set aside. After draining the postatoes, return them to their pot and mash until quite smooth. Stir in the shallot mixture and season with salt and pepper.