Creamy Corn Mashed Potatoes
- 6 ears fresh corn on the cob
- 1 1/2 cups heavy cream
- 8 Idaho potatoes (5 pounds), peeled and quartered
- 1 clove peeled garlic, smashed
- 4 ounces butter
- 1/4 cup sour cream
- Kosher salt
- white pepper
- 1/2 cup finely sliced chives
- Remove the corn kernels from the cobs and set aside. There should be about 8 cups of corn kernels.
- Break the cobs into thirds and place them into a pot with the cream. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the cobs to steep in the cream for 10 minutes. Strain and set aside.
- Cook the potatoes and garlic in boiling, salted water until tender. Drain the potatoes, reserving a cup of the liquid.
- Sauté the corn kernels in 1 tablespoon of butter, season with salt and pepper, and cook for 6 to 8 minutes.
- Transfer half of the corn kernels to a blender along with the cream and about 1/4 cup of the potato water and puree until relatively smooth.
- Melt the remaining butter until it begins to brown lightly and begins to smell nutty. Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
- Whip the potatoes in a mixer with the paddle attachment with the blended corn-cream, browned butter and sour cream. Add additional potato cooking water as needed. Fold in the remaining corn kernels, season with salt and white pepper and mix in the chives.