Creamy Potato-Corn Mash

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

How to make this recipe

  1. In a medium saucepan, bring the corn cobs and cream to a simmer. Remove from the heat, cover and let steep for 30 minutes; discard the corn cobs.

  2. Meanwhile, in a large saucepan, cover the potatoes with water. Add the garlic and a large pinch of salt. Bring to a boil; cook over moderately high heat until the potatoes are tender, 20 minutes.

  3. Meanwhile, melt 1 tablespoon of the butter in a medium skillet. Add the corn kernels and 2 tablespoons of water, cover and cook over moderate heat until tender, about 5 minutes. Uncover and cook the corn over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Scrape the corn into a blender. Add the corn-infused cream and puree until smooth.

  4. Drain the potatoes and garlic and return to the saucepan. Shake the potatoes over moderately high heat for 1 minute to dry them; remove from the heat and mash with a potato masher. Stir in the corn cream, sour cream and the remaining 2 tablespoons of butter. Season with salt and pepper and serve.

Contributed By Published October 2002

479578 recipes/creamy-potato-corn-mash 2013-12-06T23:22:00+00:00 Jan Birnbaum fall|summer|dinner-party|thanksgiving|american|southern-soul-food|side-dishes|6|fast|vegetarian october-2002,potato corn mash,jan birnbaum,southern food,mashed potatoes,corn recipe,side dish recipes,creamy-potato-corn-mash 479578

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5