Instructions
Step 1: Boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot.
Step 2: Add butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste. Set aside and keep warm.
Step 3: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux.
Step 4: Slowly whisk in the heavy cream, making sure there are no lumps.
Step 5: Stir in the corn, garlic powder, onion powder, salt, and pepper. Simmer for 5-7 minutes until thickened and heated through.
Step 6: Spoon a generous portion of mashed potatoes onto a plate. Ladle warm creamed corn over the top.
Step 7: Finish with a sprinkle of freshly ground black pepper if desired.
Storage Information
Store any leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the mashed potatoes and creamed corn separately for best texture, adding a splash of milk or cream if needed.
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