Glenn's Thai Mashed Potatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another recipe given to me by my boss, Glenn. I don't think this recipe itself is very Thai , but it goes well with Glenn's Homestyle Thai Meatloaf. Ingredients:
2 lbs russet potatoes, peeled and cut into potatoes |
2 tablespoons vegetable oil or 2 tablespoons butter |
2 garlic cloves, chopped |
2 shallots, chopped |
1 1/2 cups corn kernels |
1/2 cup milk |
2 tablespoons butter |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
2 green onions, chopped |
2 tablespoons fresh cilantro leaves, chopped |
3/4 teaspoon hot chili sauce |
Directions:
1. In a large saucepan, cook the potatoes in boiling salted water for 20 to 25 minutes, or until tender.
2. Meanwhile, in a separate saucepan, heat the oil over medium heat. Add the garlic and shallots and cook for 3 to 4 minutes, until softened and slightly golden.
3. Add corn, milk, butter, salt and pepper and cook for 4 to 5 minutes or until the mik is hot and the corn is tender.
4. Drain the potatoes and mash. Add the corn and the milk mixture. If mashed potatoes are too thick, add ectra milk/.
5. Stir in the green onions and cilantro. Drizzle or dot the shili sauce over the potatoes.
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