Potato and Corn Pie

Corn and potatoes are native American vegetables that have been cultivated for thousands of years, and often cooked together with or without cheese. This casserole frequently accompanies a main meat dish, such as the stuffed beef roll above, for lunch or dinner

4 potatoes, boiled and peeled

1⁄2 cup milk

1⁄2 cup butter

1 tsp garlic powder

1 tsp ground black pepper

salt to taste

2 cups fresh, canned, or frozen (thawed) sweet corn kernels, Drained

• Mash potatoes with milk and 1⁄4 cup butter.
• Stir in the garlic powder, pepper, and salt. Put the mixture into a buttered 9 x13-inch baking pan.
• Melt remaining butter in a frying pan over medium heat. Add corn and cook for about 5 minutes.
• Take off heat and puree in a blender until creamy. Pour over potato.
• Bake at 3508F for 20 minutes.
• Serve with stuffed rolled steak.