Corn And Potato Puree

• 3 1/2 cups corn kernels from 6 to 8 ears corn
• 8 to 10 ounces Yukon Gold potatoes
• Salt to taste
• 2 small shallots, coarsely chopped
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup light chicken stock or vegetable stock
• Bouquet garni of thyme, bayleaf and tarragon
• 2 tablespoons mascarpone, sour cream or light sour cream

1. Cut corn from cobs, being careful not to get too close to the cob.
2. Peel potatoes, and slice about 1 inch thick.
3. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes.
4. Season with salt, and bring to a simmer.
5. Gently cook potatoes until they are tender.
6. Meanwhile sweat shallots in butter for about 3 minutes.
7. Do not let them color.
8. Add corn kernels, and cook slowly for 2 minutes.
9. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to puree, a matter of a few minutes.
10. When potatoes are cooked, drain them thoroughly, and discard corncobs.
11. Put potatoes through a ricer, and set aside.
12. When corn is tender, remove bouquet garni, and puree corn in a blender.
13. Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn puree with mascarpone.
14. To serve with fish, make a mound in center of plate, and top with fish.

corn kernels, potatoes, salt, shallots, unsalted butter, white wine, light chicken, thyme, mascarpone

Taken from cooking.nytimes.com/recipes/7323 (may not work)