Queso Fresco Corn Whipped Potatoes Recipes

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

Steps:

• Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

Steps:

• Place potatoes in a large pot.
• Cover potatoes with water and bring to a boil.
• Reduce to a simmer and cook for 25 - 30 minutes, or until fork tender.
• Drain potatoes and place in a large bowl to mash by hand or with an electric mixer.
• Add the 1/4 cup melted butter and heavy cream a little at a time, stirring well. Keep warm.
• Bring a medium sauté pan to medium-high heat.
• Add the 1 tablespoon butter and then the garlic.
• Saute until garlic is a very light brown.
• Add shallots and sauté for 1 minute.
• Add corn kernels and cook for 2 minutes.
• Remove from heat, and add to the mashed potatoes.
• Fold in cheese and stir.
• Season to taste.