Chipotle-Corn Mashed Potatoes
NOTES: You can grill the corn a day ahead of using it; cover and chill. Or, instead of grilling the corn, you can broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes. You can make the mashed potatoes up to 2 days ahead; cover and chill, then reheat in a microwave oven on full power (100%), stirring occasionally, until heated through, 10 to 15 minutes.
- Servings: 8
Source: Sunset Magazine
Ingredients
- ears corn, husks and silks removed
- About 2 tsp. vegetable oil
- pounds russet potatoes, peeled and cut into 2-inch chunks
- butter
- About 3/4 cup whole milk, heated
- About 2 drained canned chipotle chiles, minced
- Salt and fresh-ground pepper