Old MacDonald's Potato Box Recipes
Roasted Corn Mashed Potatoes Ingredients 4 ears fresh corn, husked 2 tbsp. (about) olive oil 20 garlic cloves, unpeeled 4 1/2 lbs. potatoes, peeled [optional, in my book!] and cut into 1-inch pieces 1/2 C (1 stick) butter 1/2 C sour cream 2 tbsp. chopped fresh parsley Directions Preheat oven to 350 degrees F. Brush corn with olive oil; sprinkle with salt and pepper. Wrap each ear in foil and place on a baking sheet. Place garlic on another piece of foil, brush with olive oil and sprinkle with salt and pepper. Wrap up and put on baking sheet with corn. Roast garlic until tender and beginning to brown, about 45 minutes. Roast corn until beginning to brown, turning occasionally, about 1 hour. Squeeze garlic from skins into a medium bowl and mash. Cut corn from cobs [easiest way to do this is to hold cob vertically and carefully cut down the sides with a sharp knife, slicing off the kernels as you go. It is a good idea to make a 'dam' with a towel or something around the edge of your cutting board to contain the falling kernels or they tend to go everywhere! – Debbie]. Cook potatoes in a large pot of boiling salted water until tender, 15 to 20 minutes. Drain. Return potatoes to same pot. Mix in butter, sour cream and garlic and mash. Stir in corn, then parsley. (Can be made 2 hours ahead. Set aside at room temperature. Rewarm before serving.)

Old MacDonald's Potato Box Recipes

Roasted Corn Mashed Potatoes

Ingredients

4 ears fresh corn, husked
2 tbsp. (about) olive oil
20 garlic cloves, unpeeled
4 1/2 lbs. potatoes, peeled [optional, in my book!] and cut into 1-inch pieces
1/2 C (1 stick) butter
1/2 C sour cream
2 tbsp. chopped fresh parsley

Directions

Preheat oven to 350 degrees F. Brush corn with olive oil; sprinkle with salt and pepper. Wrap each ear in foil and place on a baking sheet. Place garlic on another piece of foil, brush with olive oil and sprinkle with salt and pepper. Wrap up and put on baking sheet with corn. Roast garlic until tender and beginning to brown, about 45 minutes. Roast corn until beginning to brown, turning occasionally, about 1 hour. Squeeze garlic from skins into a medium bowl and mash. Cut corn from cobs [easiest way to do this is to hold cob vertically and carefully cut down the sides with a sharp knife, slicing off the kernels as you go. It is a good idea to make a 'dam' with a towel or something around the edge of your cutting board to contain the falling kernels or they tend to go everywhere! – Debbie]. Cook potatoes in a large pot of boiling salted water until tender, 15 to 20 minutes. Drain. Return potatoes to same pot. Mix in butter, sour cream and garlic and mash. Stir in corn, then parsley. (Can be made 2 hours ahead. Set aside at room temperature. Rewarm before serving.)