Queso Fresco Corn Whipped Potatoes

• 6 russet potatoes, large, peeled
• 1/4 cup unsalted butter
• 1 pint heavy cream
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 shallot, minced
• 2 ears corn, shucked, kernels removed
• 3 ounces queso fresco

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

russet potatoes, unsalted butter, heavy cream, unsalted butter, garlic, shallot, corn, queso fresco

Taken from www.food.com/recipe/queso-fresco-corn-whipped-potatoes-522772 (may not work)