Preparation:
Boil potatoes in salted water. In the meantime, cook corn on the cob (Fernandez suggests grilling, but roasted or boiled is OK. Put the garlic cloves and olive oil in a small heavy skillet and cook slowly (If you prefer, used roasted garlic -- roast the cloves in the oven with olive oil, covered with foil.) After the garlic is cooked until tender and the potatoes are done, run them all through potato ricer or mash them thoroughly. Slice corn kernels off the cob. Fold butter, cream and corn into the potatoes. Add salt and pepper to taste. Makes 6-8 servings. |
