2/3 cup (75g) shredded Gruyère cheese (or any kind of cheese)
1 cup (110g) fresh yellow corn kernels
1 TBS olive oil
salt and pepper to taste
furkikake (Japanese rice seasoning) for topping
Peel the potatoes, and chop them into large chunks. Place the potatoes in a small pot, and fill it with water so that there is about an inch of water above the potatoes. Bring the potatoes to boil.
While the potatoes are cooking, heat a small skillet with the oil over medium-high heat. Once the skillet is hot, add the corn kernels and cook for a few minutes, or until the kernels turn into a vibrant yellow. Add a pinch of salt to draw out the corn’s sweet flavor.
Once the water in the pot has boiled, leave it for another few minutes until the potatoes can be pierced with a fork. Drain the boiling water, and place the potatoes in a large bowl. Use a masher or a wooden spoon to mash the potatoes. Stir in the cheese and corn. Add more salt and pepper to taste.
Serve the mashed potatoes with some furikake on top. Enjoy while warm!
Refrigerate any leftovers in an airtight container.
1. Feel free to use your favorite cheese in this recipe and substitute the furkikake with your favorite spice blend![br][br]2. Add more cheese if you want cheesier mashed potatoes!