MASH POTATOES AND CORN RECIPES

Name: Easy Mashed Potatoes and Corn
Prep time: 10 min
Yield: 8
Ingredients: 1 (11-oz.) can Sweet Yellow and White Corn, undrained; 2 cups milk; 3 tablespoons margarine or butter; 1/2 teaspoon salt, if desired; 1/8 teaspoon pepper; 2 cups mashed potato mix (dry); 1/2 cup sour cream; 2 tablespoons grated Parmesan cheese; 2 tablespoons real bacon bits

EASY MASHED POTATOES AND CORN RECIPE - PILLSBURY.COM

Easy Mashed Potatoes and Corn Recipe - Pillsbury.com image

This bacon-and-cheese studded mixture makes an excellent accompaniment for grilled or roasted meats.

Provided by Pillsbury Kitchens

Total Time 0 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 (11-oz.) can Sweet Yellow and White Corn, undrained
2 cups milk
3 tablespoons margarine or butter
1/2 teaspoon salt, if desired
1/8 teaspoon pepper
2 cups mashed potato mix (dry)
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons real bacon bits

Steps:

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly.
Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits.

Nutrition Facts : FatContent 1 , ServingSize 1/2 Cup

CORN AND MASHED POTATOES RECIPE - FOOD.COM

Corn and Mashed Potatoes Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 ears fresh corn on the cob or 1 (15 ounce) can corn
3/4 cup heavy cream or 3/4 cup half-and-half
4 potatoes, peeled and quartered
2 -8 cloves garlic, smashed
2 -3 ounces butter
2 -3 tablespoons sour cream
salt and pepper
1/4 cup chives or 1/4 cup scallion, work too (optional)

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.

Nutrition Facts : Calories 527.5, FatContent 30.2, SaturatedFatContent 18.5, CholesterolContent 94.2, SodiumContent 119.6, CarbohydrateContent 61.4, FiberContent 7.4, SugarContent 5.3, ProteinContent 8.8

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