5 cups (1.25 litres) russet potatoes, peeled and cubed

5 cloves garlic, peeled

1/4 cup (60 ml) butter

1/4 cup (60 ml) milk, approximately

1 can 14 oz (398 ml) cream style corn

1 cup (250 ml) cooked corn kernels

1 / 2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a saucepan, cook the potatoes and garlic in salted water until tender, about 20 minutes. Drain.

With a masher, coarsely crush the potatoes and garlic with the butter. With an electric mixer, purée until smooth with the milk and creamed corn. Stir in the corn kernels and cheese. Season with salt and pepper.

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