This is a great mashed potato recipe for the holidays or in the summer with fresh-from-the-garden corn. When I can't get fresh corn at our local farmer's market, I use frozen corn. With the potato as a backdrop to the other flavors that get folded in, this dish is colorful and festive and can be as spicy (or not) as you desire. If you want to eliminate the spicy heat, the chipotle peppers can be eliminated altogether. These potatoes are also to-die-for heated up and fried with some butter the next morning with a breakfast of eggs and bacon. —TheWimpyVegetarian
russet potatoes, peeled and sliced into 3/4" slices (about 4 pounds)
extra virgin olive oil
ears fresh corn, or 1 cup frozen kernels
heavy whipping cream (or more, to attain the consitency you want)
monterey jack cheese (plain), grated
parmesan cheese, grated
minced chipotle chilies in adobo sauce (depending on how spicy you like it)
Place the peeled and sliced potatoes in a pot of salted cold water. Bring to a boil and cook potatoes until tender (about 15 minutes). Drain well in a colander and puree through a food mill or potato ricer into a bowl. Do not use a food processor unless you want a "gluey" consistency. Set aside.
If working with fresh corn, grill the corn on the grill starting to brown in places. Cut the kernels from each cob into a bowl and set aside. (If working with frozen corn, defrost the corn and place in a dry pan. Heat over high heat and shaking the pan every 20 seconds to evenly brown the kernels. Once they begin to brown, remove from the heat and set aside.)
Heat the olive oil in a saucepan large enough to use to make the mashed pototoes. Add the garlic and saute until very aromatic and just starting to turn a very light brown. Add the butter, grilled corn and potatoes. Stir to mix together.
Add the whipping cream, cheeses and minced chipotle peppers. Add additional whipping cream if the pototoes are stiffer than you like. Salt and pepper to taste. Just before serving, fold in the cilantro leaves.