Cheddar Corn And Salsa Mashed Potatoes Recipes

CORN AND CHEDDAR MASHED POTATO FRITTERS

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.

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

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.

EASY CHEESY SALSA POTATOES

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
• In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
• Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

MASHED POTATOES WITH CORN & CHEESE

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).

CHEDDAR, CORN AND SALSA MASHED SPUDS

Steps:

• 1. Put potatoes in large pot and over with water. Bring to a boil, then reduce heat to low and cook til tender, about 20 minutes.
• 2. Meanwhile, put milk, butter and salt in pan. Bring just to a simmer over low heat, don't boil. Remove from heat and stir in salsa and corn.
• 3. When potatoes are cooked, drain well, then return them to the pot. Shake pot over low heat for about 30 seconds to dry them out. Remove potatoes from heat and add hot milk mixture. Mash the potatoes til fluffy. Fold in cheese. Sprinkle with green onions. Serves 6