Garlic Mashed Potatoes With Corn

This is great as a side with grilled steaks. It is very rich, so we don't have it often and save it for special occasions.
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 1 1⁄2 tablespoons olive oil
- 3⁄4 cup onion, chopped
- 1 cup corn
- 3 garlic cloves, minced
- 3⁄4 cup whipping cream
- 2 tablespoons butter
- 1⁄4 teaspoon saffron thread
- 1 3⁄4 lbs russet potatoes, 1-inch pieces
directions
- Heat oil in heavy medium skillet over medium heat.
- Add onion; sauté 5 minutes.
- Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer.
- Add cream, butter and saffron.
- Bring to boil.
- Remove from heat.
- Cover; let stand 20 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes.
- Drain well.
- Transfer to large bowl.
- Mash until smooth.
- Stir in corn mixture.
- Season with salt and pepper.
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These mashed potatoes have a lot of different flavors. They go well together. I love the corn in them. But somehow I think I would have prefered to brown the onion, garlic, corn in butter instead of olive oil. Cause in the mashed potatoes I tasted the olive oil. Butter would taste better. I used frozen corn, that I thawed and steamed. Thanks lazyme :) Made for Photo tag game
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