Ingredients:
3 ears fresh corn on the cob or 1 (15 ounce) cans corn
3/4 cup heavy cream or 3/4 cup half-and-half
4 potatoes, peeled and quartered
2 -8 cloves garlic, smashed
2 -3 ounces butter
2 -3 tablespoons sour cream
salt and pepper
1/4 cup chives or 1/4 cup scallions, work too (optional)
Directions:
Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
Cook potatoes and garlic in boiling salted water until tender.
Drain potatoes, reserving about a half a cup of liquid.
Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
Set aside.
Melt the remaining butter until it becomes 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 with the mixer along with cream, browned butter and sour cream.
Add additional potato cooking liquid as needed.
Fold in corn kernals, season with salt and pepper.
Mix in chives or scallions if using.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.