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Mashed Potatoes With Corn & Chives, Native American

Created by dienia b on July 3, 2015

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

Step 1: Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 20 minutes.
Step 2: Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
Step 3: Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.)
Step 4: Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.
Step 5: Season with salt and pepper and stir in chives.
Step 6: To keep for up to one day, refrigerate, covered.
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.