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Chipotle-Corn Mashed Potatoes

Photo: Leigh Beisch; Styling: Dan Becker
Yield MAKES: 8 to 10 servings
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.


  • 4 ears corn, husks and silks removed
  • About 2 tsp. vegetable oil
  • 5 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1/4 cup (1/8 lb.) butter
  • About 3/4 cup whole milk, heated
  • About 2 drained canned chipotle chiles, minced
  • Salt and fresh-ground pepper

Nutrition Information

  • calories 207
  • caloriesfromfat 25 %
  • protein 5.3 g
  • fat 5.8 g
  • satfat 2.9 g
  • carbohydrate 36 g
  • fiber 3.3 g
  • sodium 95 mg
  • cholesterol 12 mg

How to Make It

  1. Lightly rub corn with oil. Lay corn on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning often, until corn kernels are lightly browned all over, with some blackened spots, 5 to 7 minutes (see notes). Let stand until cool enough to handle, then, holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.

  2. 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.

  3. 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.