Sunday, June 05, 2005

Corn and Smoked Mozzarella Mashed Potatoes

Corn and Smoked Mozzarella Mashed Potatoes (Adapted from CL)

2 teaspoons butter
3 cups fresh corn kernels (I used 4 large ears)
2 1/2 pounds red potatoes, quartered
3/4 cup plain soy milk
2 ounces shredded smoked mozzarella cheese
3 tablespoons butter, softened
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add corn and sauté 5 minutes or until lightly browned. Set aside and cool.

Add potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer 15 minutes or until tender. Drain.

Place potatoes back in the pan and add soy milk, cheese, and butter. Genlty mash, but leave some large chunks. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, lime juice, salt and pepper.

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