Boulders' Roasted Corn Mashed Potatoes Recipe
Servings: 10
Ingredients
- 4 x ears sweet fesh corn in the husk
- 14 ounce whole lowfat milk
- 6 x russet potatoes
- 1 1/2 Tbsp. roasted garlic
- 1 1/2 ounce butter Kosher salt to taste Freshly-grnd black pepper to taste
Directions
- Place corn (in its husk) on medium-high electric grill for approximately 15 min (or possibly under broiler for 10 to 12 min), turning often. Remove (but do not throw away) husks and cut kernels off the cob.
- Pour lowfat milk into a non-corrosive saucepan and add in 2 of the charred husks to the pan. Steep over low heat for about 15 min; strain.
- Peel potatoes and cut them into sixths and steam them for 25 min or possibly till tender. Transfer to a stainless steel bowl and mash. Add in corn, garlic, butter and strained lowfat milk. Season with salt and pepper.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 10 servings | |
| Calories 126 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 22mg | 1% |
| Potassium 594mg | 17% |
| Total Carbs 25.25g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.89g | 2% |
| Protein 4.08g | 7% |
