Mashed potatoes with corn, spring onions and cheese

Ingredients for 4 servings:

• 1 kg potatoes, prepared and weighed
• 25 g butter
• 100 ml milk
• 50 g cream cheese
• Salt and pepper, freshly ground
• 4 spring onions
• 1 can of corn, approx. 285 g weight
• 125 g cheese, e.g. medium-aged Gouda
• 1 clove(s) garlic, n. B.
• 20 g butter for frying
• 125 g bacon or smoked bacon, optional
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Main course or side dish, optionally vegetarian

Peel the potatoes, cut into large pieces, and boil in salted water until tender. Drain and let them steam off thoroughly on the hot stovetop. While the potatoes are cooking, wash the spring onions, dry them, and slice them into rings. Separate the white and green parts. Drain the corn kernels well in a sieve and grate the cheese. Heat a little butter or oil in a non-stick pan. Sauté the white parts of the spring onions and briefly sauté the corn kernels. If you like, add 1-2 cloves of garlic. Finally, add the green spring onion rings and heat briefly. Mash the potatoes with butter, milk, and cream cheese, mixing in the cheese. Stir in the vegetable mixture and season with salt and pepper. For non-vegetarians, sprinkle with crispy fried bacon cubes or strips and serve hot. This quantity is enough as a main course with a side salad for about 4 people.