I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
For a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.
Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.
- 1 1/2 pounds yellow potatoes
- Kosher salt
- 8 tablespoons unsalted butter
- 1/2 cup sweet onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels
- Freshly ground black pepper
- 1 1/2 cups heavy cream
- Bring a large pot of salted water to a boil.
- Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
- Drain and then mash the potatoes using a potato masher.
- Meanwhile, melt the butter in a large skillet over medium heat.
- Add the onions and saute for 5 minutes.
- Add the corn and saute for 5 minutes.
- Add the garlic and saute for 2 minutes.
- Season with salt and pepper.
- Reduce heat to low and stir in the corn.
- Add the corn mixture to the potatoes and stir.
- Season with salt and pepper and serve.