Recipe by chia
this total comfort food is perfect for the holidays, from the NY Times
Top Review by Studentchef
I never used garlic or chives in a mashed potato recipe, but in this one, it worked. And the buttermilk made it especially smooth and creamy. I made this twice, and it was a big hit, with my family, both times.
- 2 lbs thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick
- 3 large garlic cloves
- 1 1⁄2 cups corn kernels (fresh or frozen)
- 1 -1 1⁄2 cup buttermilk
- salt & freshly ground black pepper
- 1⁄2 cup chopped chives
Directions See How It's Made
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes.
- Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.)
- Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.
- Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered.
- To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.