Corn And Mashed Potatoes

Directions

1. 1
   Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
2. 2
   Cook potatoes and garlic in boiling salted water until tender.
3. 3
   Drain potatoes, reserving about a half a cup of liquid.
4. 4
   Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
5. 5
   Set aside.
6. 6
   Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
7. 7
   Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
8. 8
   Whip the potatoes with the mixer along with cream, browned butter and sour cream.
9. 9
   Add additional potato cooking liquid as needed.
10. 10
    Fold in corn kernals, season with salt and pepper.
11. 11
    Mix in chives or scallions if using.