1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream *I changed this to milk*
2 tablespoons (1/4 stick) butter

1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

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 . 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

I changed the cream to milk, it was very good and not as rich, we dont need that extra fat. This recipe is perfect for cool nights when your craving some comfort food.

Category: Side Dishes
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