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Corn Mashed Potatoes

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: My Dad’s Favorites

Corn Mashed Potatoes

Name: Corn Mashed Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds small Yukon gold potatoes; Salt; 8 tablespoons (1 stick) unsalted butter; 1 small yellow onion, roughly chopped; 2 cloves garlic, roughly chopped; 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels; Freshly ground black pepper; 1 1/2 cups heavy cream

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Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 to 6 servings

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 pounds small Yukon gold potatoes

Salt

8 tablespoons (1 stick) unsalted butter

1 small yellow onion, roughly chopped

2 cloves garlic, roughly chopped

2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels

Freshly ground black pepper

1 1/2 cups heavy cream

Directions

Watch how to make this recipe.

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

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Corn Mashed Potatoes

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