Garlic Mashed Potatoes With Corn |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Who can resist this yummy comfort food? Kids love it! Use fresh or frozen corn - canned will do if in a pinch. I got this recipe from the 7-2000 issue of Bon Appetit. I never add the saffron and I almost always use 1/2 and 1/2 and its been great. Using the whipping cream makes it purely decadent, however. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 1/2 cups fresh corn kernels |
3 garlic cloves, minced |
1 cup whipping cream |
2 tablespoons butter |
1/4 teaspoon saffron thread (optional) |
8 med-large russet potatoes, boiled and mashed smooth |
Directions:
1. Saute onion, corn and garlic in oil till tender. Add cream, butter and saffron - heat till close to boil.
2. Remove from heat, cover and let stand for 20 minutes.
3. Add mixture to potatoes, stir well.
4. Season with salt and pepper to taste.
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