Saturday, June 11, 2011

Corn Mashed Potatoes


  • 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


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

From: Mexican Made Easy -


Nicole Hawkins xox said...

i made it! woop , x

Becca said...

Interesting! I will try this in the weekend.