| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 478 |
| Total Fat | 38 g |
| Saturated Fat | 24 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 122 mg |
| Sodium | 590 mg |
| Serving Size | 1 of 6 servings |
| Calories | 478 |
| Total Fat | 38 g |
| Saturated Fat | 24 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 122 mg |
| Sodium | 590 mg |
Reviews
I was afraid at first. When I added the cream corn mixture to the potatoes, it was was like soup but a few minutes later the texture changed and the end results were great.
It was perfect! So creamy, great flavor, and didn’t have to worry about getting dry.
These were delicious. Based on other reviews, I swapped the heavy cream for half and half, and I doubled the amount of potatoes to 3 lbs. The dish was creamy and savory, but the extra potatoes helped make it not so overly rich. I also diced and sautéed some jalapeños and kept on the side – they helped cut through some of the richness as well.
A great twist to mashed potatoes. Everyone in the family liked them, including the kids. Good texture and easy to make!
Wonderful!
I’m going to try to make this and give to my church that’s do Sunday food give away hope everyone likes it
A perfect side dish, every time!
Delicious!! Leftover is even better!!
Very good but I would use 2 pounds of potatoes instead of just 1.5, to cut some of the richness. Also I used some half and half and 2& milk since that’s all I had. Very good!
These mashed potatoes are incredibly rich and delicious,.