Corn Mashed Potatoes

Ingredients

• 1 1/2 pounds small Yukon gold potatoes
• Salt
• 8 tablespoons (1 stick) unsalted butter
• 1 small yellow onion
• roughly chopped
• 2 cloves garlic
• roughly chopped
• 2 cups corn
• from about 2 ears of corn
• or 2 cups frozen and thawed kernels
• Freshly ground black pepper
• 1 1/2 cups heavy cream

Instructions

1. Place the potatoes in a large pot, cover with cold water and season with salt.
2. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes.
3. Drain well, then cool slightly.
4. Return the potatoes to the pot and, using a masher, mash the potatoes.
5. Meanwhile, melt the butter in medium, heavy skillet over medium heat.
6. Add the onions and saute until translucent, about 5 minutes.
7. Add the garlic and corn and saute about 5 minutes.
8. Season with salt and pepper.
9. Add the cream and cook over medium-low heat for 3 minutes longer.
10. Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed.
11. Season with salt and pepper.
12. Serve immediately.