Potato Spread

Ingredients

• 500 g waxy potatoes
• 150 g canned corn
• 2 tbsp butter
• 100 g whipping cream
• Salt
• Pepper
• parsley

Instructions

1. 1.

   Peel the potatoes, cover them with water in a pot and simmer for about 25 minutes over medium heat. Add the corn five minutes before the end of cooking.

2. 2.

   Drain the potatoes, rinse under cold water and press them together with the corn through a potato masher. Mix in cream and butter, then season with salt and pepper.

3. 3.

   Refrigerate for 2 hours. Wash the parsley, shake dry and remove the leaves. Serve the potato spread garnished with parsley.