Queso Fresco Corn Whipped Potatoes

A tasty variation to traditional mashed potatoes. Try serving this with Dr. Pepper Braised Short Ribs.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 6  russet potatoes, large, peeled
• 1⁄4 cup unsalted butter
• 1  pint heavy cream
• 1  tablespoon unsalted butter
• 2  garlic cloves, minced
• 1  shallot, minced
• 2  ears corn, shucked, kernels removed
• 3  ounces queso fresco

Directions

1. Place potatoes in a large pot.
2. Cover potatoes with water and bring to a boil.
3. Reduce to a simmer and cook for 25 - 30 minutes, or until fork tender.
4. Drain potatoes and place in a large bowl to mash by hand or with an electric mixer.
5. Add the 1/4 cup melted butter and heavy cream a little at a time, stirring well. Keep warm.
6. Bring a medium sauté pan to medium-high heat.
7. Add the 1 tablespoon butter and then the garlic.
8. Saute until garlic is a very light brown.
9. Add shallots and sauté for 1 minute.
10. Add corn kernels and cook for 2 minutes.
11. Remove from heat, and add to the mashed potatoes.
12. Fold in cheese and stir.
13. Season to taste.