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Recipe

Mashed Purple Peruvian Potatoes with Charred Corn and Fried Scallions

Servings: 4 to 6

This colorful dish is great paired with anything from steak to roast turkey. It just might steal the show at your Thanksgiving table.

Ingredients

  • 1 cup plus 2 tsp. peanut oil or other neutral oil
  • 4 medium scallions, trimmed, cut into quarters, and thinly sliced lengthwise
  • Kosher salt
  • 1-1/2 cups corn kernels, fresh or thawed frozen (about 3 ears or 7-1/2 oz. frozen)
  • Freshly ground black pepper
  • 3 lb. purple Peruvian potatoes, peeled and cut into 1-1/2-inch pieces
  • 2 oz. (4 Tbs.) unsalted butter, at room temperature
  • 1 tsp. toasted cumin seed, coarsely ground
  • 2 large egg yolks

Preparation

  • Line a plate with paper towels and set aside.
  • In a medium saucepan, heat the 1 cup oil over medium-high heat until shimmering. Working in batches, add the scallions and fry, adjusting the heat as necessary, until curled, browned, and crisp, about 15 seconds. Using a slotted spoon, transfer the scallions to the plate, and sprinkle lightly with salt. Repeat with the remaining scallions. Set aside on fresh paper towels.
  • Position a rack in the top third of the oven, and heat the broiler on medium high. In a medium bowl, toss the corn with the remaining 2 tsp. oil, season lightly with salt and pepper, and transfer to a rimmed baking sheet. Broil until the corn is charred in places, 3 to 7 minutes.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the potatoes, and cook until tender, about 15 minutes. Drain, return the potatoes to the pot, and mash with the butter, cumin, 1 tsp. salt, and 1/2 tsp. pepper.
  • While the potatoes are still hot, fold in the egg yolks, and then add the corn. Season to taste with salt and pepper. Transfer to a serving dish, and top with the scallions.

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