|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 ears corn, husked 1 tbsp. olive oil 1 small whole head of garlic, unpeeled 2 1/2 pounds russet potatoes, peeled and chopped 1/4 cup butter 1/4 cup sour cream 1 tbsp. chopped fresh parsley leaves
Directions
Preheat oven to 350 degrees. Brush corn and garlic all over with olive oil. Wrap each ear of corn and garlic in foil. Roast corn and garlic 45 to 60 minutes until tender and lightly browned. Cut the top off the garlic head and press cloves into a bowl. Mash garlic. Cut corn kernels off cobs and place in a separate bowl. Place potatoes in a large saucepan with lightly salted water to cover. Boil about 20 minutes until tender. Drain potatoes and transfer to a large bowl. Add butter, sour cream and garlic and mash well. Stir in corn kernels and parsley. Serve immediately.
Serves 4.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|