Ingredients & Directions
10 medium-sized russet potatoes, peeled and cut into eighths
½ cup olive oil
½ pound butter, melted
½ pound warm cream cheese (butter and cream cheese can be warmed together)
2 teaspoons sour cream
2 cups roasted sweet corn
Kosher salt to taste
3 pinches white pepper
Boil all potatoes in salted water until soft.
Meanwhile, roast shallots in oil at 350ºF for 10 minutes or until golden brown (stirring occasionally). Transfer to a food processor and puree. Add the rest of the ingredients and blend to desired texture.
Yields: 8 servings
Recipe provided by Chef Dave Woolley