Corny Garlic Mashed Potatoes
Creamy, buttery, and bursting with flavor, Corny Garlic Mashed Potatoes offer a delightful twist on the classic comfort food. Made with fluffy russet potatoes, roasted garlic, and sweet kernels of corn, this recipe is the perfect harmony of rich and savory with a touch of natural sweetness. Enhanced by heavy cream and a hint of black pepper, every bite is irresistibly smooth yet playfully textured, thanks to the plump corn. With just 15 minutes of prep time, this dish is easy to whip up and ideal for busy weeknights, festive gatherings, or holiday feasts. Garnished with fresh parsley for a pop of color, it’s a versatile side that pairs beautifully with roasted meats, grilled veggies, or any main course you love. Whether served at a family dinner or special celebration, these garlic-infused mashed potatoes with corn are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 4 tbsp Unsalted butter
- 4 large Garlic cloves
- 0.5 cup Heavy cream
- 1 cup Whole kernel corn (fresh, canned, or frozen)
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into 1-inch cubes for even cooking.
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce to a simmer and cook the potatoes until tender, about 15-20 minutes. Check with a fork; they should slide through easily.
While the potatoes are cooking, peel and finely mince the garlic cloves.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
If using frozen corn, thaw it under running water. If using canned corn, drain and rinse it. Set aside.
Once the potatoes are cooked, drain them thoroughly and return them to the pot.
Mash the potatoes using a potato masher or ricer until smooth. Alternatively, leave them slightly chunky if you prefer a more rustic texture.
Stir in the remaining 2 tablespoons of butter, the garlic butter mixture, heavy cream, kosher salt, and black pepper. Mix until creamy and well combined.
Fold in the corn gently to distribute it evenly throughout the mashed potatoes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley, if desired.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5749 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
