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Boulders' Roasted Corn Mashed Potatoes
Serving Size: 10

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 ears sweet fesh corn -- in the husk
14 ounces whole milk
6 russet potatoes
1 1/2 tablespoons roasted garlic
1 1/2 ounces butter
Kosher salt -- to taste
Freshly-ground black pepper -- to taste

Place corn (in its husk) on medium-high electric grill for approximately
15 minutes (or under broiler for 10 to 12 minutes), turning often. Remove
(but don't discard) husks and cut kernels off the cob.

Pour milk into a non-corrosive saucepan and add 2 of the charred husks to
the pan. Steep over low heat for about 15 minutes; strain.

Peel potatoes and cut them into sixths and steam them for 25 minutes or
until tender. Transfer to a stainless steel bowl and mash. Add corn,
garlic, butter and strained milk. Season with salt and pepper.

This recipe yields 10 to 12 servings.

© 2008
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