Veggie Potato Mash

by Katie of:
10 medium size russet potatoes, peeled
1/2 red pepper, finely chopped
4 green onions, finely chopped
2 cloves garlic, pressed or finely chopped
1/2 stick butter
1 cup milk
1 (8 oz) cream cheese
2 c. fresh or frozen corn
1 c. shredded cheddar cheese
1 t. salt
1/2 t. pepper
Dump potatoes Into large pot over high heat and cover with water. Bring to boil then turn down to just bubbling and cook about 20 minutes or until potatoes are fork tender.  During last 3 minutes of potatoes cooking, dump corn right into the same pot.   In small saucepan, heat milk and cream cheese over medium-low heat until cream cheese melts.  Whisk smooth.   In small saute pan, melt butter and saute onion and red peppers about 3-4 minutes.  Press in garlic cloves.  Drain potatoes and corn and return to large pot.  Add in sauteed vegetables and contents from milk/cream cheese pan.  Coarsely mash with a potato masher.  Add in salt, pepper and cheddar cheese and coarsley mash again.  Spoon into bowl and serve!