Directions

1. Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
2. Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
3. Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.
4. From the Test Kitchen Make Ahead: Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.
5. Nutrition Facts (Sour Cream and Corn Mashers) Per serving: 163 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 20 mg chol., 205 mg sodium, 21 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet