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Oaxacan Mashed Potatoes

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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

1. 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.
2. 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.
3. 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.

Notes