Creamy Potato-Corn Mash

Name: Creamy Potato-Corn Mash
Ingredients: 3 ears of corn, kernels cut off and cobs cut into 2-inch lengths; 1 1/2 cups heavy cream; 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks; 2 garlic cloves, smashed; Salt; 3 tablespoons unsalted butter; 1/4 cup sour cream; Freshly ground pepper

8 ingredients

14 steps

Ingredients

3 ears of corn, kernels cut off and cobs cut into 2-inch lengths
1 1/2 cups heavy cream
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 garlic cloves, smashed
Salt
3 tablespoons unsalted butter
1/4 cup sour cream
Freshly ground pepper

Directions

1

In a medium saucepan, bring the corn cobs and cream to a simmer.
2

Remove from the heat, cover and let steep for 30 minutes; discard the corn cobs.
3

Meanwhile, in a large saucepan, cover the potatoes with water.
4

Add the garlic and a large pinch of salt.
5

Bring to a boil; cook over moderately high heat until the potatoes are tender, 20 minutes.
6

Meanwhile, melt 1 tablespoon of the butter in a medium skillet.
7

Add the corn kernels and 2 tablespoons of water, cover and cook over moderate heat until tender, about 5 minutes.
8

Uncover and cook the corn over moderate heat, without stirring, until browned on the bottom, about 4 minutes.
9

Scrape the corn into a blender.
10

Add the corn-infused cream and puree until smooth.
11

Drain the potatoes and garlic and return to the saucepan.
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

Stir in the corn cream, sour cream and the remaining 2 tablespoons of butter.
14

Season with salt and pepper and serve.