2. Bring a medium pot with potatoes and garlic cloves, covered with water with a pinch of salt to a boil. Cook until potatoes are fork-tender, about 12-15 minutes.

3. Drain water and put the garlic cloves and potatoes back in the pot. Add 4 Tbsp. of butter (reserving the remaining 1 Tbsp. for garnish), heavy cream, half the chives, and salt and pepper to taste and mash with a whisk or fork until consistency is smooth with a few chunks.

4. Ladle potatoes into a shallow serving dish. Garnish with remaining pat of butter, fresh chives, and a crack of fresh black pepper and sea salt. If not serving immediately, place potatoes in an oven-safe dish, cover with saran wrap, and keep warm in oven at 200 degrees until ready to serve.

2. In a large mixing bowl, mix whole kernel corn, creamed corn, cornbread mix, butter, sour cream, and half of the cheddar cheese together. Add a pinch of salt and pepper and mix with a spatula to incorporate.

3. Pour mixture into the cast iron skillet or oven-safe casserole dish and bake in the oven for 35-40 minutes.

4. Remove from oven and insert a toothpick into the center of the casserole. If toothpick comes out cleanly, top with cheese and place back in oven to bake for another 5 minutes, or until cheese is bubbling and brown. If toothpick does not come out cleanly, place back in oven to firm up for another 5 minutes. Then top with cheese, place in oven for another 5 minutes, until cheese is bubbling and brown.

6. Garnish with green onion and a crack of fresh black pepper.

2. Once boiling, add the green beans and reduce the heat. Blanche green beans for 3-4 minutes, or until bright green and slightly tender.Remove green beans from the water and run under cold water to stop the cooking process. Set blanched green beans aside until ready to toss in shallot butter.

3. In a dry medium pan over medium heat, toast the almonds, moving the skillet around for 4-5 minutes to prevent burning. Remove almonds from the pan once aromatic and slightly browned.

4. In a medium pan over high heat, melt the butter and shallot together for 2-3 minutes, or until aromatic and lightly caramelized. Reduce heat and toss green beans in the skillet with the shallot butter. Warm for 2 minutes and salt and pepper to taste.

5. Place butter-coated green beans in a serving dish. Garnish with almonds and a crack of fresh black pepper.