A delightful twist on a classic mash, combining the sweetness of corn with the creaminess of potatoes.
Peel and dice the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Boil the potatoes in a pot of salted water until tender, about 15 minutes.
Check the potatoes with a fork; they should be soft and easy to pierce.
Drain the potatoes and mash them until smooth.
For an extra smooth texture, use a potato ricer.
In a small pan, melt the butter over low heat.
Keep the heat low to prevent the butter from browning.
Add the diced onion to the pan and cook until soft and translucent, about 8 minutes.
Stir occasionally to avoid burning the onion.
Combine the cooked corn and onion in a food processor and blend until smooth.
Add a splash of cream if the mixture is too thick to blend.
Mix the corn-onion purée into the mashed potatoes along with the cream.
Fold gently to maintain the fluffy texture of the potatoes.
Season the mixture with salt and pepper to taste.
Taste as you season to ensure the balance is just right.
Serve the purée warm, garnished with a pat of butter or fresh herbs if desired.
Presentation matters; a sprinkle of parsley can add a pop of color.
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