Chipotle-Corn Mashed Potatoes

Ingredients:

4 ears corn, husks and silks removed
5 pounds russet potatoes, peeled and cut into 2″ chunks
1/4 cup butter
About 1/2 cup whipping cream
About 2 drained canned chipotle chiles, minced
salt and fresh-ground pepper

Instructions:
Lay the corn on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3-4 seconds); close the lid on the gas grill. Cook, turning often, until the corn kernels are lightly browned all over, with some blackened spots, 5-7 minutes (see note). Let stand until cool enough to handle, then, holding the corn upright in a deep bowl, cut the kernels from the ears with a sharp knife.

Meanwhile, in a 5-6 quart pan over high heat, bring 3 quarts water to a boil. Add the potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pan.

Add the butter and 1/2 cup cream to the drained potatoes and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in the roasted corn and chipotles to taste. If the potatoes are stiffer than you like, beat in a little more cream. Add salt and pepper to taste. Spoon into a serving bowl.

Yield: Makes 8-10 servings.

Note: You can grill the corn a day ahead of time; cover and chill. Or, instead of grilling the corn, you can broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes.

Recipe from Sunset Magazine, November 2004.