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!
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.
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- Calories: 207
- Calories from fat: 25%
- Protein: 5.3g
- Fat: 5.8g
- Saturated fat: 2.9g
- Carbohydrate: 36g
- Fiber: 3.3g
- Sodium: 95mg
- Cholesterol: 12mg
- 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
- 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.
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