Creamy Mashed Potatoes With Corn, Chipotle Peppers And Cilantro

• 6 russet potatoes, peeled and sliced into 3/4" slices (about 4 pounds)
• 4 tablespoons butter, unsalted
• 4 tablespoons extra virgin olive oil
• 2 teaspoons garlic, minced
• 2 ears fresh corn, or 1 cup frozen kernels
• 1/2 cup heavy whipping cream (or more, to attain the consitency you want)
• 1/2 cup monterey jack cheese (plain), grated
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon minced chipotle chilies in adobo sauce (depending on how spicy you like it)
• 1/4 cup cilantro leaves, coarsely chopped
• Salt and pepper to taste

1. Place the peeled and sliced potatoes in a pot of salted cold water. Bring to a boil and cook potatoes until tender (about 15 minutes). Drain well in a colander and puree through a food mill or potato ricer into a bowl. Do not use a food processor unless you want a "gluey" consistency. Set aside.
2. If working with fresh corn, grill the corn on the grill starting to brown in places. Cut the kernels from each cob into a bowl and set aside. (If working with frozen corn, defrost the corn and place in a dry pan. Heat over high heat and shaking the pan every 20 seconds to evenly brown the kernels. Once they begin to brown, remove from the heat and set aside.)
3. Heat the olive oil in a saucepan large enough to use to make the mashed pototoes. Add the garlic and saute until very aromatic and just starting to turn a very light brown. Add the butter, grilled corn and potatoes. Stir to mix together.
4. Add the whipping cream, cheeses and minced chipotle peppers. Add additional whipping cream if the pototoes are stiffer than you like. Salt and pepper to taste. Just before serving, fold in the cilantro leaves.

potatoes, butter, extra virgin olive oil, garlic, corn, heavy whipping cream, cheese, parmesan cheese, chipotle chilies, cilantro, salt

Taken from food52.com/recipes/3006-creamy-mashed-potatoes-with-corn-chipotle-peppers-and-cilantro (may not work)