MASHED POTATOES WITH CORN AND CHEESE
The cheese and corn add a boost of flavor to mashed potatoes. For more convenience, purchase refrigerated mashed potatoes. Heat according to package directions; then add corn and cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.
Nutrition Facts : Calories 270 calories, Fat 14g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
CHILE-CORN MASHED POTATOES
A recipe by Texas chef Stephan Pyles. The chile powder required for this recipe is NOT Mexican chili powder which contains other spices. You can easily make your own pure chile powder by grinding anchos (mild), chipotles (medium) or habaneros (hot), or mixing peppers.
Provided by Susie D
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
- In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
- Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.
Nutrition Facts : Calories 265.5, Fat 16.2, SaturatedFat 9.9, Cholesterol 42.4, Sodium 50.1, Carbohydrate 28.2, Fiber 3.4, Sugar 4.1, Protein 4.6
CORN AND MASHED POTATOES
I always mix my corn (or peas for that matter) up with my mashed taters. Here's my interpretation of a recipe I found on the net for it. Originally there were 2 pages of ingredients and endless steps. Simply delicious.
Provided by riffraff
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
- Cook potatoes and garlic in boiling salted water until tender.
- Drain potatoes, reserving about a half a cup of liquid.
- Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
- Set aside.
- Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
- Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
- Whip the potatoes with the mixer along with cream, browned butter and sour cream.
- Add additional potato cooking liquid as needed.
- Fold in corn kernals, season with salt and pepper.
- Mix in chives or scallions if using.
MASHED POTATOES WITH CORN AND CHIVES
Steps:
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams
MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE
When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.
Provided by Sooz Cooks
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel the potatoes and cut them into quarters.
- Put the potatoes in a pan and just cover them with cold water. Add salt.
- Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
- Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
- Season potatoes with salt and pepper to taste.
- Grease the bottom of a 9x13 pan.
- Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
- Cover the corn with the mashed potatoes.
- Sprinkle the top of the mashed potatoes with cheese.
- Bake for 20 minutes and serve with a serving spoon.
Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6
MASHED POTATOES WITH CORN & CHEESE
Sounds delicious and a different way to serve potatoes and a veggie in one! Adjusted from a Simple & Delicious recipe created by their test kitchen.
Provided by HokiesMom
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in water in a microwave safe dish.
- Cover and microwave on HIGH for 12-14 minutes or until tender - then drain.
- Place potatoes in a mixing bowl.
- Mash with milk (use what is necessary to make them to your likeness regarding creaminess), butter, salt and pepper.
- Stir in corn and cheese.
- Sprinkle prepared dish with bacon (if desired).
Nutrition Facts : Calories 300.4, Fat 16, SaturatedFat 9.9, Cholesterol 46.4, Sodium 434.9, Carbohydrate 30.7, Fiber 3.4, Sugar 0.9, Protein 11.2
CREAMY CORN AND POTATO MASH
Haven't made this, but it sounds good! The recipe calls for 6 fresh corn cobs, so I looked up the conversion charts, which suggests that 1 medium corn cob yields about 3/4 cup of corn. That would be 4.5 cups of frozen or canned corn, which sounds like rather a lot, to 200 gr of potatoes, which is about one large potato. Although the corn is pureed, which would make a difference. So I'm going to suggest 3 cups corn, but if you feel that this is too much, or too little, adjust accordingly. And let us know! :D Recipe comes from "Gourmet Stews And Mash".
Provided by Karen Elizabeth
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen corn, prepare as per packet instructions.
- Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
- While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned.
- Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.
Nutrition Facts : Calories 142.7, Fat 10.4, SaturatedFat 6.6, Cholesterol 29.7, Sodium 77.6, Carbohydrate 11.5, Fiber 1.6, Sugar 1.6, Protein 1.6
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