Mashed Potatoes With Corn And Chives

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs thin-skinned potatoes, like yukon golds, scrubbed but not peeled, sliced 1/4-inch thick
• 3 large garlic cloves
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 -1 1/2 cup buttermilk
• salt & freshly ground black pepper
• 1/2 cup chopped chives

Recipe

• 1 place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes.
• 2 remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. drain.
• 3 mash potatoes and garlic or put through a food mill. (a food mill will leave behind much of the skin.)
• 4 stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.
• 5 season with salt and pepper and stir in chives.
• 6 to keep for up to one day, refrigerate, covered.
• 7 to serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. if potatoes become too dry, stir in a little buttermilk.