2 lbs butter gold potatoes
12 ounces baby carrots
1 tbsp minced garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste (I used a black & red pepper mix)
Place potatoes, carrots and garlic in a large pot. Cover with water, and bring to a boil over high heat.
Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency.
Mix in cheese, salt, and pepper. Serve hot.