Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. then add the cream and butter

In a skillet, add the oil, garlic, carrots, and corn and sauté for 2 minutes on medium heat

Turn the mixer on low and add the sautéed vegetables, then add the cheese and season to taste. If you wish, these can be put in a baking dish and baked for 20 minutes at 350℉ to get a nice crisp on the top