- 6 medium potatoes, peeled and cubed
- 1 cup frozen corn, thawed
- 2 teaspoons canola oil
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 1/4 cup minced fresh sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a small skillet, saute corn in oil until lightly browned; set aside. In a small saucepan, combine cream and butter.
- Cook, uncovered, over medium heat until butter is melted. Drain potatoes; mash. Add the cream mixture, sage, salt and pepper. Stir in corn. Yield: 6 servings.
Originally published as Sage Mashed Potatoes with Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p52
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