Nancy's 28th: Dinner No. 2

And her birthday isn't even until tomorrow...

Garlic Mashed Potatoes With Corn

Adapted from Bon Appétit

(original recipe calls for olive oil/fresh corn/whipping cream/saffron vs. canola oil/frozen corn/half and half/no saffron)

Ingredients
1 3/4 pounds russet potatoes (about 6) peeled and cut into small pieces for quick boiling

1 1/2 tablespoons vegetable oil
3/4 cup chopped onion
1 cup frozen sweet corn
3 garlic cloves, minced (2 if you'd prefer less garlickiness)
3/4 cup half and half
2 tablespoons (1/4 stick) butter

Directions
Cook potatoes in boiling water until tender. While you wait for the potatoes...

In a separate pot or pan, heat oil. Sauté onion until soft. Add corn and garlic. Lower heat until onion is slightly browned and corn is tender. Add half and half and butter to mixture. Bring to boil. Lower heat and simmer for a few minutes. Turn off heat. Cover and let stand until potatoes are whipped in separate pot. Speaking of...

Check on your potatoes. Are they done? Probably not yet. Be patient. When they're tender, drain well. Mash 'em up until they're as smooth as you wish.

Add warm corn/cream mixture to mashed potatoes. Season with salt and pepper to taste.

Serve warm. (Be warned that when this dish gets cold, you'll taste the garlic more!)

We had a fierce crustless quiche with these potatoes and a light salad.