CORN AND MASHED POTATOES

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I always mix my corn (or peas for that matter) up with my mashed taters. Here's my interpretation of a recipe I found on the net for it. Originally there were 2 pages of ingredients and endless steps. Simply delicious.

Provided by riffraff

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 ears fresh corn on the cob or 1 (15 ounce) can corn
3/4 cup heavy cream or 3/4 cup half-and-half
4 potatoes, peeled and quartered
2 -8 cloves garlic, smashed
2 -3 ounces butter
2 -3 tablespoons sour cream
salt and pepper
1/4 cup chives or 1/4 cup scallion, work too (optional)

Steps:

  • Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
  • Cook potatoes and garlic in boiling salted water until tender.
  • Drain potatoes, reserving about a half a cup of liquid.
  • Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
  • Set aside.
  • Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
  • Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
  • Whip the potatoes with the mixer along with cream, browned butter and sour cream.
  • Add additional potato cooking liquid as needed.
  • Fold in corn kernals, season with salt and pepper.
  • Mix in chives or scallions if using.

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