{"id":2890,"date":"2010-01-09T14:40:12","date_gmt":"2010-01-09T20:40:12","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2890"},"modified":"2010-01-09T15:53:44","modified_gmt":"2010-01-09T21:53:44","slug":"corn-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/01\/09\/corn-mashed-potatoes\/","title":{"rendered":"Corn Mashed Potatoes"},"content":{"rendered":"

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My sister Lisa gave me this cookbook a few years ago for Christmas saying, “It may just end up being a coffee table cookbook, but I thought you’d like it.” \u00a0It really is a beautiful book. \u00a0It is also larger than your average cookbook, so it does look great just sitting out in my house. \u00a0I will admit though that for the 3 years I have had it I have merely perused its pages and admired the lovely photos and descriptions of dishes by Marcus Samuelsson. \u00a0He is an Ethiopian-born Swedish chef and co-owner at Aquavit in New York City. \u00a0I have never eaten there, but maybe I will someday. \u00a0You may have seen Samuelsson on Top Chef Masters and heard of his catering of a White House dinner this past November.<\/p>\n

This recipe for mashed potatoes has been one that I’ve looked at and considered making more than once. \u00a0It seemed like the perfect side dish to serve with our steaks.<\/p>\n

These potatoes are a step up from simple mashed potatoes with the addition of corn and thyme. \u00a0The potatoes are cooked in milk and cream, and this cooking liquid is used to create the consistency you like for your potatoes. \u00a0I did buy a new utensil for this recipe: a potato ricer! \u00a0I love it. \u00a0So what if it may only serve one purpose? \u00a0It made the potatoes so creamy and smooth. \u00a0Sometimes I really like a more rustic mashed potato with chunks and little pieces of the skin in there. \u00a0But there is something very special about the incredibly smooth and silky texture of potatoes once you squeeze them through the ricer. \u00a0This might be one of my most favorite tools to use in the kitchen. \u00a0The potato goes in whole and comes out in long lanky strings! \u00a0Fun stuff.<\/p>\n

The corn adds a delicious sweetness and contrast in texture. \u00a0The thyme is a lovely herb to use in these potatoes. \u00a0I won’t try to tell you that these are something you should eat weekly. \u00a0These potatoes are decadent and rich, so consume in moderation!<\/p>\n

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Corn Mashed Potatoes<\/h5>\n

From Aquavit<\/p>\n

Ingredients<\/h6>\n
    \n
  • 1 pound Yukon gold potatoes, peeled<\/li>\n
  • 2 cups milk<\/li>\n
  • 1 cup cream<\/li>\n
  • 2 egg yolks<\/li>\n
  • 1 tablespoon mascarpone cheese (or substitute cream cheese)<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • 1 1\/2 teaspoons fresh thyme<\/li>\n
  • 2 tablespoons butter, softened<\/li>\n
  • 1 1\/2 cup corn kernels, from about 2 corn cobs<\/li>\n
  • kosher salt and black pepper<\/li>\n<\/ul>\n
    Directions<\/h6>\n
      \n
    1. Cook the corn on the cob in boiling water for about 3 minutes. \u00a0Let cool, then cut corn from the cobs.<\/li>\n
    2. Combine potatoes, milk and cream in a large saucepan and bring to a boil. \u00a0Reduce heat and simmer for 20 – 25 minutes or until the potatoes are tender. \u00a0Drain the potatoes, reserving the cooking liquid.<\/li>\n
    3. Pass the potatoes through a food mill or potato ricer into a large bowl.<\/li>\n
    4. In a small bowl, beat the egg yolks lightly. \u00a0Add the mascarpone or cream cheese and mix well, then stir in the thyme and olive oil.<\/li>\n
    5. Add the egg yolk mixture to the potatoes along with the butter and about half of the cooking liquid and mix well. \u00a0Add more cooking liquid if desired.<\/li>\n
    6. Fold in corn and season with salt and pepper to taste.<\/li>\n
    7. If not serving immediately, return to the saucepan, cover, and keep warm over low heat. \u00a0You may need to add a little more cooking liquid if the potatoes begin to get dry.<\/li>\n<\/ol>\n