20 ml olive oil 1 1/2 tbsp
175 ml onion, chopped 3/4 cup
250 ml corn kernels 1 cup
3 garlic cloves, minced
175 ml whipping cream 3/4 cup
25 ml butter 2 tbsp
50 ml parsley. chopped 1/4 cup
1.25 kg russet potatoes, peeled & diced 1 3/4 lb
Heat oil in heavy skillet over medium heat. Add onion; saute 5 minutes. Add corn and garlic; saute until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and parsley. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper. Serve immediately.
Serves 4