CORN AND CHEDDAR MASHED POTATO FRITTERS
Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
Provided by Carrie's Experimental Kitchen
Categories Side Dish
Time 16m
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick frying pan over medium-high heat until it is hot.
- Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
- Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.
CORN MASHED POTATOES
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
- Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
- Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.
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.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
MASHED POTATOES WITH CORN AND CHEESE
What can be better than creamy mashed potatoes. Creamy mashed potatoes with cheese, corn and Irish butter. YUM
Provided by barbara lentz
Categories Potatoes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cook the potatoes in boiling salted water. While the potatoes are cooking place cheese, butter and cream in a large bowl. Warm the corn in a microwave. Set it aside.
- 2. Drain the potatoes and put them through a ricer into the bowl with the cheese, cream, and butter. Stir to mix well. Add the corn and mix again. Taste and adjust for salt and pepper.
- 3. Serve with more Irish butter on top.
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
SWISS CORN CASSEROLE
My mom shared this recipe with me back in the '80s, and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. -Wendy Young, Cordova, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish., Toss bread crumbs with melted butter; sprinkle over casserole. Sprinkle with the remaining cheese., Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Fat 25g fat (14g saturated fat), Cholesterol 161mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
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
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
GROUND BEEF AND MASHED POTATO CASSEROLE
A quick and economical crowd pleaser! Hearty and filling with an added extra benefit of veggies hidden in the midst of kid-pleasing, yummy mashed potatoes, ground meat, and mounds of melted cheddar cheese! Great for get-togethers, pot-luck luncheons/ dinners, for sports crowds, or even for kids who are not big veggie-eaters! Nice for busy cooks who like easy-to-reheat leftovers that taste better the next day!
Provided by Francine Perretta
Categories Ground Beef Casserole
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
- Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
- Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.
Nutrition Facts : Calories 540.8 calories, Carbohydrate 45.5 g, Cholesterol 81.6 mg, Fat 26.7 g, Fiber 5 g, Protein 29.3 g, SaturatedFat 12.1 g, Sodium 1025.5 mg, Sugar 6.5 g
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