Queso Fresco Corn Whipped Potatoes Food

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Steps:

• Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
• Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
• Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
• Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

QUESO FRESCO CORN WHIPPED POTATOES

Steps:

• 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.