For the potato crust:
- 2 pounds Yukon Gold Potatoes, scrubbed
- 2 tablespoons Garlic Gold® Oil
- 1/3 cup melted butter or ghee (clarified butter)
- ½ cup chicken broth, warmed
- 2-4 tablespoons half and half, depending on desired consistency
- Sea salt and freshly ground pepper, to taste
- ¼ cup Garlic Gold® Southwestern Nuggets, for topping
Place potatoes in a large saucepan and cover with 1 inch water. Bring to a boil and cook over high heat for 20 minutes, or until a paring knife inserted in one of the potatoes goes all the way through. Drain and set aside to cool.
Preheat oven to 375 degrees. When the potatoes are cool enough to touch, cut them into a large 1” dice. Toss lightly with Garlic Gold® Oil and sprinkle with sea salt. Spread the potatoes over a cookie sheet and roast for 10-15 minutes, turning the potatoes halfway through, until they are lightly browned on all sides.
Remove from oven and allow to cool slightly. In a large bowl, combine the warmed chicken broth, 2 tablespoons half and half, and melted butter. Add roasted potato cubes and smash with potato masher until it reaches the consistency of chunky mashed potatoes, adding additional half and half, sea salt, and freshly ground pepper to taste. Cover and set aside.
For the filling:
- 10 medium ears fresh corn, husks and silk removed
- 1 cup half and half
- 1 tablespoon fresh oregano leaves, minced
- 1-2 teaspoons agave nectar or light flavored honey
- 2 tablespoons Garlic Gold® Oil
- 3 medium yellow onions, minced
- 1 tablespoon ground chili powder
- 1 teaspoon cumin seeds
- 1 pound cooked turkey or chicken meat, torn into small pieces (preferably dark meat)
- ½ cup Kalamata or other black olives, pitted and diced
- Sea salt and hot sauce, to taste
Using a knife over a large bowl, cut the kernels from 5 ears of corn. Using a cheese grater with large holes, grate the other 5 ears of corn into the same bowl to break the kernels and release the juices. Using a butter knife, scrape all juice and pulp from the grated kernels into the bowl. Heat the corn and the half and half in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture is thickened, approximately 15 minutes. Stir in the oregano and agave nectar. Set aside
In large cast-iron or other heavy bottomed skillet, heat the Garlic Gold® Oil. Add minced onions and cook over medium heat until the onions are softened, about 8 minutes. Add the cumin seeds and chile powder and cook for 2 minutes, stirring constantly.
Preheat oven to 350 degrees Fahrenheit. In a large bowl, gently combine the corn kernel mixture with the onion mixture, then the pieces of cooked turkey and olives. Pour mixture into an 11” by 7” inch casserole dish. Gently top with mashed potato mixture and spread evenly over the top. Sprinkle top of dish evenly with Garlic Gold® Southwestern Nuggets and additional sea salt and freshly ground pepper to taste. Bake at 350F for about 15 minutes, or until mashed potato crust is golden on top.
Serves 6-8
