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The other night my wife and I were in the mood for some steaks. I've never really put too much creativity into the side dishes when steak is the entree, so I decided to search for something interesting. I'm from Texas; steak is synonymous with Texas - so I started my search with the best chefs in the Lone Star state. The result of my search was this fantastic recipe from chef Dean Fearing (Mansion at Turtle Creek and Fearing's in Dallas):

Time: 45 minutes

Serves: 4

Ingredients:
6 russet potatoes, peeled
5 tablespoons butter (divided use)
2 garlic cloves, minced
1 shallot, minced
2 ears yellow corn (kernels sliced from the cob)
3 ounces queso fesco
1 pint half-and-half (or less, to taste)
Salt to taste

Directions:
1. 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.
2. Place potatoes in large bowl and mash by hand for homestyle (slightly lumpy) mashed potatoes, or with an electirc mixer for smoothness.
3. Bring medium saute pan to medium-high heat and add 1 tablespoon butter. Add garlic and saute until very light brown, about 1 minute.
4. Add shallot; saute for 1 minute. Add corn kernels and saute for 2 minutes.
5. Remove pan from heat and add mixture to mashed potatoes. Fold in cheese. Stir to combine well; taste for seasoning.
6. Melt remaining 4 tablespoons (1/4 cup) butter. Add melted butter.
7. Slowly add up to 1 pint half-and-half, stirring well so consistency is not too thin. Add salt to taste, and stir.
8. Keep warm until served.