Roasted Corn And Garlic Chipotle-Cilantro Mashed Po

Name: Roasted Corn And Garlic Chipotle-Cilantro Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole bulb of garlic; 2 tablespoons vegetable oil; 3 ears fresh corn; 2 lbs red potatoes, cut into 1 1/2-2-inch cubes; 3/4 cup sour cream; 1/2 cup butter; 1/2 cup milk; 1 1/2 teaspoons salt; 1 chipotle chile in adobo, finely chopped; 1 teaspoon adobo sauce, from can; 1 teaspoon pepper; 1/2 cup chopped cilantro

Servings: persons

1 whole bulb of garlic
2 tablespoons vegetable oil
3 ears fresh corn
2 lbs red potatoes, cut into 1 1/2-2-inch cubes
3/4 cup sour cream
1/2 cup butter
1/2 cup milk
1 1/2 teaspoons salt
1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce, from can
1 teaspoon pepper
1/2 cup chopped cilantro

1
Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
2
Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely.
3
Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside.
4
Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan.
5
Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil.
6
Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole bulb of garlic, 2 tablespoons vegetable oil, 3 ears fresh corn, 2 lbs red potatoes, cut into 1 1/2-2-inch cubes, and more.

Yes, Roasted Corn And Garlic Chipotle-Cilantro Mashed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn And Garlic Chipotle-Cilantro Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions