This recipe is a great way to get a couple of other vegetables into everyone’s favorite comfort food.
3 pounds potatoes, peeled and cubed
½ pound carrots, peeled and coarsely chopped
2 cups fresh or frozen white corn
½ cup butter
¼ cup light cream
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon black pepper
Place the potatoes and carrots in a large saucepan, add water to cover the vegetables, and turn the burner to medium-high heat. Cover the pot and cook for 15 to 20 minutes or until the vegetables are tender. Place the corn in a separate pot with just enough water to cover and cook over medium heat for 8 minutes, stirring until the mixture boils. When all the vegetables are tender, drain the water from the potato mixture. Add the drained, cooked corn, butter, light cream, Cheddar cheese, salt, and black pepper. Using a potato masher, mash until creamy and smooth. Serve hot.
Makes 8 to 10 servings.