Chipotle-Corn Mashed Potatoes

Chipotle-Corn Mashed Potatoes (Adapted from Sunset)

4 ears corn, husks and silks removed
canola oil
5 pounds russet potatoes, cut into chunks
4 tablespoons unsalted butter, softened
3/4 cup milk, warmed
2 chipotle chiles in adobo sauce, finely chopped
salt and fresh ground black pepper

Preheat grill.

Lightly drizzle corn with canola oil and rub to coat. Grill corn, turning often, until kernels are lightly browned all over, with some blackened spots, about 5 to 7 minutes. Remove and set aside until cool enough to handle. Slice kernels from ears.

Meanwhile, add potatoes to a large saucepan and cover with water - season generously with salt. Bring potatoes to a boil and cook until tender, about 15 to 20 minutes. Drain well - place potatoes back into the saucepan and return over low heat. Gently stir potatoes, allowing any excess liquid to evaporate away. Add butter and warmed milk - mash potatoes with a potato masher to desired consistency. Stir in roasted corn and chipotles - season with salt and fresh ground black pepper.

Makes 10 to 12 servings.

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