Corn Mashed Potatoes (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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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