Queso Fresco Corn Whipped Potatoes
- Ready In:
- 50mins
- Ingredients:
- 8
- 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
- Place potatoes in a large pot.
- Cover potatoes with water and bring to a boil.
- Reduce to a simmer and cook for 25 - 30 minutes, or until fork tender.
- Drain potatoes and place in a large bowl to mash by hand or with an electric mixer.
- Add the 1/4 cup melted butter and heavy cream a little at a time, stirring well. Keep warm.
- Bring a medium sauté pan to medium-high heat.
- Add the 1 tablespoon butter and then the garlic.
- Saute until garlic is a very light brown.
- Add shallots and sauté for 1 minute.
- Add corn kernels and cook for 2 minutes.
- Remove from heat, and add to the mashed potatoes.
- Fold in cheese and stir.
- Season to taste.
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RECIPE SUBMITTED BY
dmanmont
Yulee, Florida