6 pounds potato, chopped
6 ears fresh corn, stripped
1/4 cup olive oil
4 cups milk
1 bunch chives, snipped
Salt and pepper, to taste
Cayenne pepper, to taste
Servings: 6
Cook 6 pounds peeled, chopped potatoes in salted water. Strip 6 ears of fresh corn and sauté corn kernels in 1/4 cup olive oil. In a mixing bowl, add potatoes and 4 cups heated milk. Mash and add corn. Finish with 1 bunch snipped chives and salt and cayenne pepper to taste.
Servings: 6
6 ears fresh corn, stripped
1/4 cup olive oil
4 cups milk
1 bunch chives, snipped
Salt and pepper, to taste
Cayenne pepper, to taste
Servings: 6
Cook 6 pounds peeled, chopped potatoes in salted water. Strip 6 ears of fresh corn and sauté corn kernels in 1/4 cup olive oil. In a mixing bowl, add potatoes and 4 cups heated milk. Mash and add corn. Finish with 1 bunch snipped chives and salt and cayenne pepper to taste.
Servings: 6
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