- 1 1/2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 cup fresh corn kernels
- 3 garlic cloves, minced
- 3/4 cup whipping cream
- 2 tablespoons (1/4 stick) butter
- 1/4 teaspoon saffron threads
- 1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
- Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.