This recipe, featured on House & Home TV, is from Bonnie Stern's Essentials of Home Cooking (2003 Random House Canada).
3 lb. Yukon Gold or baking potatoes (about 6 large), peeled and cut in chunks
3 tbsp butter
3 finely chopped garlic cloves
1/2 tsp ground cumin
2 cups fresh or frozen corn kernels
2 thinly sliced green onions
3/4 cup milk or cream
2 tsp salt
1/4 tsp pepper
Step 1: Cook potatoes in a large pot of boiling salted water. Reduce heat and cook gently for 20-25 minutes, or until potatoes are very tender.
Step 2: While potatoes are cooking, melt butter in a medium skillet on low heat.
Step 3: Add finely chopped garlic cloves and ground cumin and cook for a few minutes until fragrant.
Step 4: Add corn kernels and increase heat to medium and cook for 2 minutes.
Step 5: Add sliced green onions, milk (or cream) salt and pepper and heat.
Step 6: Drain potatoes well and mash.
Step 7: Stir in corn mixture. Add extra hot milk or cream if potatoes are too thick. Taste and adjust seasonings if necessary.
Makes 6 to 8 servings
Reprinted with permission from Bonnie Stern's Essentials of Home Cooking (2003 Random House Canada).
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