Chipotle Corn Mashed Potatoes
- 6 large russet potatoes, peeled and cut into 2-inch chunks
- 6 tbsp. unsalted butter
- 3/4 cup whole milk
- 1 tbsp. olive oil
- 1 1/2 cups corn (I used canned since fresh are not in season)
- 1 chipotle in adobo
- salt and pepper to taste
Bring a large pot of salted water to a boil, and cook the potatoes until fork tender, about 20 minutes.
Meanwhile, heat the olive oil over medium-high heat in a medium saucepan. Add in the corn and cook, stirring occasionally, until browned. Remove from the heat. Also, heat the butter and milk in a saucepan until warm.
Drained the potatoes and add back into the hot pot. Use a hand mixer to break up the potatoes. Slowly add in the melted butter and milk, while mixing until smooth. Add in the corn and chipotle pepper, season with salt and pepper, then stir until combined.