- 3 ears of corn, kernels cut off and cobs cut into pieces about 2 inches long
- 1 cup heavy cream
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- 2 garlic cloves, smashed
- 3 tablespoons unsalted butter, divided
- 1/4 cup sour cream
- Freshly ground pepper
In a medium-size saucepan, bring the corn cobs and the cream to a simmer. Remove from the heat, cover and steep for 30 minutes then discard the cobs.
While the cream is steeping, place the potatoes in a large saucepan and cover with water. Add the garlic and a large pinch of salt. Bring to a boil and cook over medium-high heat until the potatoes are tender, about 20 minutes.
While the potatoes are cooking, melt 1 tablespoon of the butter in a medium skillet. Add the corn kernels and 2 tablespoons of water. Cover and cook over medium heat until tender, about 5 minutes. Uncover and cook corn over medium-high heat without stirring, until the kernels are brown on the bottom, about 4 minutes. Scrape corn and browned bits into a blender, add the corn-infused cream and puree until smooth.
Drain the potatoes and garlic, and return to the saucepan. Shake the potatoes over medium-high heat for 1 minute to dry them. Remove from heat, add the remaining 2 tablespoons of butter to the saucepan and mash everything together with a potato masher. Fold in the corn puree, mixing to combine. Serve alongside Joey Harrington's Baby Back Ribs.