Oaxacan Mashed Potatoes
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These “Oaxacan Mashed Potatoes” offer a creative, south of the border twist on classic mashed potatoes.
- Yield
- 6
Ingredients
- 1-1/2 cups fresh corn kernels (about 2 ears)
- 2 Tablespoons olive oil
- 2-1/2 lbs. medium Yukon gold potatoes, cut into eighths
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 oz. shredded Oaxaca or Asadero cheese
- 2 oz. butter, softened
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoon fresh lime juice
- 3/4 teaspoon salt
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and saute for 5-7 minutes or until lightly browned. Set aside and cool on paper towels.
- Place the potatoes in a saucepan, and cover with lightly salted water. Bring to a boil. Reduce heat; simmer 15-20 minutes or until tender.
- Drain well and return potatoes to pan. Add milk, cream, cheese and butter; mash until smooth. Return to medium-low heat for a few minutes or until thoroughly heated, stirring constantly. Add the corn and cilantro. Adjust the seasoning with salt and lime juice.
