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Roasted corn and garlic-cilantro mashers Recipe

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This recipe for Roasted corn and garlic-cilantro mashers, by , is from The Heckenluber - Longenecker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Riley
Added: Saturday, January 20, 2007


1 garlic bulb
2 T oil
3 ears fresh corn
2 lbs. red potatoes
3/4 c. sour cream
1/3 c butter
1/2 c milk
1 1/2 tsp. salt
1 tsp pepper
1/4 c. chopped cilantro

1. Cut off pointed end of garlic: place garlic on a piece of aluminum foil, and drizzle with 1 T oil. Fold foil to seal. Brush corn with 1 T oil and place on a baking sheet.
2. Bake garlic at 400 for 1 hour. After 15 min, place corn in oven, and bake, with garlic, 45 more minutes. Squeeze pulp from garlic clove cloves, and set aside. Let corn cool completely.
3.Cut kernals from corn, discard cob.
4. Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15-20 min.). Drain and return to pan.
5. Whisk together reserved roasted garlic pulp, 3/4 c sour cream, 1/3 c butter, milk, salt and pepper, in a medium saucepan over medium heat until butter melts and mixture is heated.
6. Mash potatoes slightly, add warm garlic mixture to pan and coarsely mash. Stir in chopped cilantro and corn.

Personal Notes:
Personal Notes:
You can also add some chopped green chilies for a nice mexican flavor. Very good served with pot roast and gravy!




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