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
How to Make It
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.
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.
Tasty side dish. I was a little unsure about the crunchy corn in the potatoes, but my husband loved it. So...my 3 stars and his 5 stars = 4 stars. If you don't like the heat, cut down on the chipotles - they are VERY hot!
The grilled sweet corn makes the entire recipe - don't skip it! I only used 2 T. of butter and almond milk instead of cream, which lightened the recipe drastically. No need for all of the fat - the flavors are wonderful without it. I also used 5 canned chipotles instead of 2 and added 5 garlic cloves to the potatoes while they boiled. Only had 3 lbs. of potatoes, which made more than enough!