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Corn and Mashed Potatoes

5.0(6)

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.

by riffraff·published 2004-09-29

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Lunch/Snacks

Servings

4 serving(s)

Total time

50 min

prep 30 min

Calories / serving

528 kcal

Ingredients (8)

serves

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

Instructions (11 steps)

01Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
02Cook potatoes and garlic in boiling salted water until tender.
03Drain potatoes, reserving about a half a cup of liquid.
04Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
05

06Melt the remaining butter until it becomes brown lightly and begins to smell nutty.

07Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.

08Whip the potatoes with the mixer along with cream, browned butter and sour cream.

09Add additional potato cooking liquid as needed.

10Fold in corn kernals, season with salt and pepper.

11Mix in chives or scallions if using.

Nutrition (per serving)

Calories: 528 kcal
Protein: 9 g
Fat: 30 g
Saturated fat: 19 g
Carbs: 61 g
Fiber: 7 g
Sugar: 5 g
Sodium: 120 mg
Cholesterol: 94 mg

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Rich recipe — supports nutrition-aware planning.