Corn and Mashed Potatoes

Recipe by riffraff
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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