Ingredients
- 2 pounds potatoes (thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick)
- 3 large garlic cloves
- 9 ounces whole kernel corn (1 1/2 cups, fresh or frozen)
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped chives
How to Make
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Step 1: Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 20 minutes.
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Step 2: Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
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Step 3: Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.)
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Step 4: Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.
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Step 5: Season with salt and pepper and stir in chives.
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Step 6: To keep for up to one day, refrigerate, covered.
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Step 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.
We hope you enjoy this recipe!
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