Boulders' Roasted Corn Mashed Potatoes

Recipe Ingredients

4		Sweet fesh corn - in the husk
14 oz	397g	Whole milk
6		Russet potatoes
1 1/2 tablespoons	22ml	Roasted garlic
1 1/2 oz	42g	Butter
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place corn (in its husk) on medium-high electric grill for approximately 15 minutes (or under broiler for 10 to 12 minutes), turning often. Remove (but don't discard) husks and cut kernels off the cob.

Pour milk into a non-corrosive saucepan and add 2 of the charred husks to the pan. Steep over low heat for about 15 minutes; strain.

Peel potatoes and cut them into sixths and steam them for 25 minutes or until tender. Transfer to a stainless steel bowl and mash. Add corn, garlic, butter and strained milk. Season with salt and pepper.

This recipe yields 10 to 12 servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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