INGREDIENTS:4 large Idaho potatoes (approximately 2 pounds), peeled and diced 1 inch 1 cup fresh corn kernels 3 egg yolks 3 Tbsp. butter 3 Tbsp. cilantro, chopped 1 poblano pepper, cored, seeded and diced 1 inch ¼ tsp. salt pinch white pepper 1-½ cups 2% milk 2 oz. corn oilDIRECTIONS:In a hot saute pan, saute corn in very hot oil, until it begins to caramelize. Add diced peppers and remove from heat. Boil potatoes until just tender; drain until dry. Place in food processor, and blend with ...

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