Whipped corn potatoes
(from Elyce123’s recipe box)
Source: delicious. January 2004
Prep time: 15 minutes
Cook time: 25 minutes
Serves 6 people
Categories: January
Ingredients
- 3 large baking potatoes, cubed
- 150ml extra virgin olive oil
- 5 garlic cloves, peeled
- 300ml double cream, warmed
- 2 tsp fresh thyme leaves
- 100g unsalted butter, softened
- 1 chilli, seeded and finely diced
- 4 spring onions, finely diced
- ground white pepper
- fresh lemon juice, to taste
- 1 small can corn niblets, drained
Directions
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Put the potatoes in a large saucepan of salted cold water. Cover and bring to the boil. Lower the heat and cook for about 20 minutes or until the potatoes are tender.
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While the potatoes are cooking, warm the oil over a medium heat, add the garlic and cook slowly until golden. Remove the garlic from the oil and put in a blender with the double cream and thyme and process until smooth. Set aside and reserve the oil.
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Drain the potatoes, then return to the pan and put over a low heat to drive off any excess moisture. Mash well.
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Little by little, beat the cream mix and the reserved oil into the potatoes. Fold in the butter, chilli and onions and season to taste. Finally, add a little lemon juice, then fold in the corn niblets. Warm through.