Creamy Corn and Potato Mash
Transform your comfort food game with this luscious Creamy Corn and Potato Mash, a velvety blend of Yukon Gold potatoes and sweet corn kernels that promises to be the star of any meal. This recipe combines fork-tender potatoes with buttery sautéed garlic and corn, enriched with heavy cream and a touch of whole milk for an ultra-smooth, decadent texture. Infused with aromatic sautéed garlic and seasoned to perfection, it’s a side dish that pairs beautifully with roasted meats, grilled vegetables, or your favorite main courses. Finished with a sprinkle of fresh parsley for a pop of color, this mash is as visually appealing as it is delicious. Perfect for weeknight dinners or special occasions, this versatile dish comes together in just 40 minutes and delivers pure comfort on every plate.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1.5 cups Corn kernels (fresh, frozen, or canned)
- 0.5 cup Heavy cream
- 4 tablespoons Unsalted butter
- 0.25 cup Whole milk
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Peel the Yukon Gold potatoes and chop them into evenly sized chunks (about 2 inches wide).
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and cook the potatoes for 15-18 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, skip this step.
In a small saucepan, heat 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the corn kernels to the saucepan and cook for 3-4 minutes, stirring occasionally. Remove from heat and set aside.
When the potatoes are ready, drain them completely and return them to the pot. Allow them to sit for 1-2 minutes to let any remaining moisture evaporate.
In a microwave or small saucepan, warm the heavy cream and whole milk together until just heated (do not boil).
Use a potato masher or ricer to mash the potatoes until smooth and lump-free.
Gradually fold in the warm cream and milk mixture, the remaining butter, and cooked corn. Mix until the mixture is creamy and well combined.
Season the mash with salt and ground black pepper to taste. Adjust seasoning as needed.
Transfer the creamy corn and potato mash to a serving dish and garnish with freshly chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1019 mg | 22% | |
*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.
