MASHED POTATOES CORN RECIPES

Name: Corn Mashed Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds small Yukon gold potatoes; Salt; 8 tablespoons (1 stick) unsalted butter; 1 small yellow onion, roughly chopped; 2 cloves garlic, roughly chopped; 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels; Freshly ground black pepper; 1 1/2 cups heavy cream

CORN MASHED POTATOES RECIPE | MARCELA VALLADOLID | FOOD ...

Corn Mashed Potatoes Recipe | Marcela Valladolid | Food ... image

Provided by Marcela Valladolid

Categories side-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small Yukon gold potatoes
Salt
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, roughly chopped
2 cloves garlic, roughly chopped
2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
Freshly ground black pepper
1 1/2 cups heavy cream

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.

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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