I want folks who are fans of mashed potatoes to sit down before reading today's recipe. It's imperative that you stay calm as we walk through the instructions. I'm going to start with a question. What do you call golden potatoes that simmer in milk and heavy cream before they are enriched with mascarpone, olive oil and butter? PDG, right? It doesn't stop there. The potatoes are patterned after a Swedish recipe developed by Marcus Samuelsson, one of my favorite chefs. He goes a step further and folds shoepeg corn into the culinary equivalent of molten gold. If you are looking for a potato recipe meant for special occasions - like dinner tonight - try these. An hour on the treadmill will offset the caloric damage. I have these with my birthday dinner. They're that good.
Golden Corn and Potato Mash
Ingredients:
1-1/2 pounds Yukon Gold potatoes, peeled and cut in 1-inch cubes
2 cups milk
1 cup heavy cream
2 large egg yolks
1 tablespoon mascarpone cheese
2 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 tablespoons softened butter
1 cup shoepeg corn kernels, thawed and drained
Directions:
1) Place potatoes, milk and cream in a large, heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, or until potatoes are fork tender. Drain potatoes, reserving liquid.
2) While potatoes simmer, combine egg yolks, mascarpone cheese, olive oil and thyme in a small bowl. Mix well. Set aside.
2) Rice the potatoes using a food mill or potato ricer. Beat in egg mixture and butter with a wooden spoon. Add about 3/4 cup of reserved cooking liquid. Add more liquid if you like potatoes with a looser consistency. Fold in corn and season with salt (about 1 teaspoon) and fresh ground pepper (about 1/4 teaspoon). Yield: 4 to 6 servings.
This recipe is my entry for the April Potato Ho Down an event created by Cathy from Noble Pig. It is being hosted this month by Donalyn from Dlynz.
34 comments :
Seriously... I LOVE mashed potato!!! And your golden corn and potato mash looks so delicious. I can't stop drooling.....
Sounds incredibly good and nurturing. Could've used some of this tonight after that dreaded Monday back to work! :)
Molten gold, what a perfect adjective! OMG just awesome!
Marie, I'm so glad you stopped by. I hope you'll come often.
Mmm golden-y goodness!
Well done.Great!Good luck.Welcome to our blog
http://china-cutter.blogspot.com/
You're right. I needed to be sitting down for this one because I love my potatoes. Wow, it sounds so good. May I please get up now so I can run over to your kitchen for a big scoop of these wonderful potatoes. BTW, I like Chef Samuelson too.
Sam
Looks interesting. Real comfort food.
OK, I am so printing this out for my next holiday or special event, they sound so worth an hour on the treadmill!!
First....mashed potatoes are without a doubt a favorite of mine. I never pass up a huge, plump, piled high serving when they're there for me to consume. And these? Whoa. My heart flutters!!! Wow. I'm wondering if using 'low fat' ingredients would be a good thing....or if it would just make them taste like crap?!! No, I guess I'll splurge and use the REAL ingredients. Can't beat the real from the fake.
I love mashed potatoes more than mac-n-cheese. This is just insane, I have to try it and soon. I'll start my walking now, because I think I can eat them all!
No question about it, I will love this recipe. I'm not familiar with shoepeg corn. Is this a specialty food store item? I need info here, Mary, cuz I want to make this divine dish.
Y, thank you for stopping by. I hope you'll come often.
Mr. Lee, I'm honored you have come to visit us. Your work is very beautiful. I hope many will get to see it.
Cathy, shoepeg corn can be found in the freezer case. It's probably labeled Petite Corn. It come in small bags (like petite peas which are also wonderful).
Oh wow these sound soooo good I have to make them now!
My husband just drooled all over my shoulder when I opened up your blog. I'll take that as a hint and make these mashed potatoes.
Your picture is gorgeous!!
Lawd -- you are one of the finest potato hos I have ever met! This recipe is just perfect. And it's making me drool (way before lunch time)!!
Well done!
Hi, Lo. Thanks for stopping by. I hope you'll come again. These potatoes are awfully good!
I think this is worth a thousand miles on the treadmill. give me a whole bucketful, I don't care! YUUMM!
I am a potato lover and corn too so I know this combination would make me a very happy woman. Nicely done Mary.
Thank-you for the inspiration Mary. I finally added a submission to the Potato Ho Down. I had been thinking about it, but never got my backside in gear until I saw this beautiful post of yours.
Laura they're a wonderful bunch of Ho's :) and there are some really good recipes to boot.
Yum! This is a great combo!
Ohhh ... this looks delicious ! I am not a huge potato fan myself, but my hubby is and this is JUST the thing he would gobble up in no time at all ;)
Yum! I love potatoes and corn together. The marscapone makes it sound that much more luscious!
Oh my, that must be what the clouds in heaven are made out of!
Thanks for the Samuelsson recommendation, I will add him to my wishlist.
Ahhhhh Mary, I really didn't need this. No, I really don't need this. Oh, my . . . we just had mashed potatoes last night . . . I think maybe I need to go to the store and we'll have mashed potatoes tonight.
Rather than having me sitting down, I think you might suggest walking to the store for the ingredients ;)
My favorite food is mashed potatoes. I love mixing corn in with them. I will have to try your additional ingredients out.
Golden corn and potato mash looks delicious....lovely picture...
phainitha, I'm so glad you stopped by. I hope you'll come often.
Luckily I have a treadmill at my house so I can eat as much of this dish as I want :)
Hi Mrs. L. Welcome to my blog. I hope we'll see you often.
Fabulous recipe. Just delicious!
Cheers,
elra
Whoa... Raw egg yolks folded into mashed potato? Sounds really interesting. Also, I've usually just folded in milk into my potato mash but never thought of boiling the potatoes themselves in milk. Thanks for the tips and the added "enhancements". Definitely trying this.
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