Corn Mashed Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 478
- Total Fat
- 38
- Saturated Fat
- 24
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 122
- Sodium
- 590
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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
Directions
- 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.