Chipotle Corn Mashed Potatoes

Chipotle Corn Mashed Potatoes

SERVES 12 (makes about 10 cups)
TIME 45 minutes

Ingredients 4 ears corn, husks and silks removed
About 2 tsp. vegetable oil
5 lbs. russet potatoes, peeled and cut into 2-in. chunks
1/4 cup butter
About 3/4 cup whole milk, heated
About 2 drained canned chipotle chiles, minced
Salt and freshly ground black pepper

Directions
1. Lightly rub corn with oil and grill over medium heat, covered, turning often, until kernels are lightly browned all over, 9 to 12 minutes. Let stand until cool enough to handle. Holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.

2. Meanwhile, in a 5- to 6-qt. pot over high heat, bring 3 qts. water to a boil. Add potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pot

. 3. Add butter and 3/4 cup milk and beat with an electric mixer or mash with a potato masher until smooth. Stir in corn and chipotles. Add more milk if you like. Add salt and pepper to taste.

PER SERVING 207 cal., 25% (52 cal.) from fat; 5.3 g protein; 5.8 g fat (2.9 g sat.); 36 g carbo (3.3 g fiber); 95 mg sodium; 12 mg chol.

Serve with Sawbuck Malbec 2007