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Ingredients
- 2 1/2 lb Potatoes, peeled
- 1 x Ear corn on the cob
- 2 Tbsp. Extra virgin olive oil
- 4 x Cloves garlic
- 1/2 stk butter, (4 Tbsp.)
- 1 c. Heavy cream
- 1 tsp Salt, or possibly to taste
- 1 pch White pepper
Directions
- Boil potatoes in salted water. In the meantime, cook corn on the cob
- (Fernandez suggests grilling, but roasted or possibly boiled is OK. Put the garlic cloves and extra virgin olive oil in a small heavy skillet and cook slowly (If you prefer, used roasted garlic - roast the cloves in the oven with extra virgin olive oil, covered with foil.) After the garlic is cooked till tender and the potatoes are done, run them all through potato ricer or possibly mash them thoroughly. Slice corn kernels off the cob. Fold butter, cream and corn into the potatoes. Add in salt and pepper to taste.
- Makes 6-8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1102g | |
| Calories 1756 | |
| Calories from Fat 1042 | 59% |
| Total Fat 118.43g | 148% |
| Saturated Fat 60.71g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 2755mg | 115% |
| Potassium 3815mg | 109% |
| Total Carbs 161.64g | 43% |
| Dietary Fiber 19.8g | 66% |
| Sugars 7.95g | 5% |
| Protein 21.84g | 35% |
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