SOMETIMES YOU OUGHT TO LEAVE WELL ENOUGH ALONE:

Dean Fearing's Queso Fresco Mashed Potatoes (JOYCE SÁENZ HARRIS, 8/29/07, The Dallas Morning News)

FEARING'S SWEET CORN AND QUESO MASHED POTATOES

6 russet potatoes, peeled

5 tablespoons butter (divided use)

2 garlic cloves, minced

1 shallot, minced

2 ears yellow corn (kernels sliced from cob)

3 ounces queso fresco or San Pedro Cheese (Lucky Layla Farms, Plano)

1 pint half-and-half (or less, to taste)

Salt, to taste

Place potatoes in large pot and cover with water. Bring water to boil. Reduce to simmer; cook potatoes for about 25 to 30 minutes, or until tender when pierced with a fork. Drain.

Place potatoes in large bowl and mash by hand for homestyle (slightly lumpy) mashed potatoes, or with an electric mixer for smoothness.

Bring medium sauté pan to medium-high heat and add 1 tablespoon butter. Add garlic and sauté until very light brown, about 1 minute.

Add shallot; sauté for 1 minute. Add corn kernels and sauté for 2 minutes.

Remove pan from heat and add mixture to mashed potatoes. Fold in cheese. Stir to combine well; taste for seasoning.

Melt remaining 4 tablespoons (1/4 cup) butter. Add melted butter.

Slowly add up to 1 pint half-and-half, stirring well so consistency is not too thin. Add salt to taste, and stir.