| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Potatoes; peeled |
| 1 | Ear corn on the cob | |
| 2 | tb | Olive oil |
| 4 | Cloves garlic | |
| 1/2 | Stick butter; (4 tablespoons) | |
| 1 | c | Heavy cream |
| 1 | ts | Salt; or to taste |
| 1 | pn | White pepper |
INSTRUCTIONS
Here's a recipe from Hyatt Hill Country chef Rene Fernandez Boil potatoes in salted water. In the meantime, cook corn on the cob (Fernandez suggests grilling, but roasted or boiled is OK. Put the garlic cloves and olive oil in a small heavy skillet and cook slowly (If you prefer, used roasted garlic -- roast the cloves in the oven with olive oil, covered with foil.) After the garlic is cooked until tender and the potatoes are done, run them all through potato ricer or mash them thoroughly. Slice corn kernels off the cob. Fold butter, cream and corn into the potatoes. Add salt and pepper to taste. Makes 6-8 servings. Vergie - Editor, Homemakers Monthly http://www.angelfire.com/tx/homemake Posted to recipelu-digest Volume 01 Number 626 by vergie1@juno.com (Vergie A Ewing) on Jan 28, 1998
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