1-3/4 pounds russet potatoes, peeled and cut into 1" pieces 1-1/2 Tablespoons olive oil 3/4 cup onion, chopped 1 cup fresh corn kernels 3 garlic cloves, minced 3/4 cup whipping cream 2 Tablespoons butter Salt and pepper
Heat oil in large heavy skillet over medium heat. Add onion and saute 5 minutes. Add corn and garlic and saute until corn is tender, about 5 minutes. Add cream and butter and bring to a boil. Remove from heat, cover and let stand for 15 minutes. Cook potatoes in a large sauce pan of boiling salted water, until tender. Drain. Mash until smooth and stir in cream mixture. Season with salt and pepper.