Kahuku Corn Smashed Potatoes Recipes

CHEESY SMASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.
• Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half.
• Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

CORN MASHED POTATOES

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.

CORN AND MASHED POTATOES

Steps:

• Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
• Cook potatoes and garlic in boiling salted water until tender.
• Drain potatoes, reserving about a half a cup of liquid.
• Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
• Set aside.
• Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
• Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
• Whip the potatoes with the mixer along with cream, browned butter and sour cream.
• Add additional potato cooking liquid as needed.
• Fold in corn kernals, season with salt and pepper.
• Mix in chives or scallions if using.