Creamy Potato-Corn Mash

1. 1

   In a medium saucepan, bring the corn cobs and cream to a simmer.

2. 2

   Remove from the heat, cover and let steep for 30 minutes; discard the corn cobs.

3. 3

   Meanwhile, in a large saucepan, cover the potatoes with water.

4. 4

   Add the garlic and a large pinch of salt.

5. 5

   Bring to a boil; cook over moderately high heat until the potatoes are tender, 20 minutes.

6. 6

   Meanwhile, melt 1 tablespoon of the butter in a medium skillet.

7. 7

   Add the corn kernels and 2 tablespoons of water, cover and cook over moderate heat until tender, about 5 minutes.

8. 8

   Uncover and cook the corn over moderate heat, without stirring, until browned on the bottom, about 4 minutes.

9. 9

   Scrape the corn into a blender.

10. 10

    Add the corn-infused cream and puree until smooth.

11. 11

    Drain the potatoes and garlic and return to the saucepan.

12. 12

    Shake the potatoes over moderately high heat for 1 minute to dry them; remove from the heat and mash with a potato masher.

13. 13

    Stir in the corn cream, sour cream and the remaining 2 tablespoons of butter.

14. 14

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.