Queso Fresco Corn Whipped Potatoes - cooking recipe

Ingredients

6 russet potatoes, large, peeled
1/4 cup unsalted butter
1 pint heavy cream
1 tablespoon unsalted butter
2 garlic cloves, minced
1 shallot, minced
2 ears corn, shucked, kernels removed
3 ounces queso fresco

Preparation

Place potatoes in a large pot.
Cover potatoes with water and bring to a boil.
Reduce to a simmer and cook for 25 - 30 minutes, or until fork tender.
Drain potatoes and place in a large bowl to mash by hand or with an electric mixer.
Add the 1/4 cup melted butter and heavy cream a little at a time, stirring well. Keep warm.
Bring a medium saute pan to medium-high heat.
Add the 1 tablespoon butter and then the garlic.
Saute until garlic is a very light brown.
Add shallots and saute for 1 minute.
Add corn kernels and cook for 2 minutes.
Remove from heat, and add to the mashed potatoes.
Fold in cheese and stir.
Season to taste.