Corn Mashed Potatoes Recipes

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MASHED POTATOES WITH CORN AND CHEESE



Mashed Potatoes with Corn and Cheese image

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

4 cups cubed peeled potatoes
1-1/2 cups water
4 to 6 tablespoons whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn, thawed and warmed
1-1/2 cups shredded Colby-Monterey Jack cheese

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.

CORN AND MASHED POTATOES



Corn and Mashed Potatoes 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.

Provided by riffraff

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

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.

BUD'S MASHED POTATO-CREAMED CORN CASSEROLE



Bud's Mashed Potato-Creamed Corn Casserole image

This casserole is a lot like the man who invented it-larger than life, over the top, and guaranteed to make you happy. Bud's the name behind Royers Round Top Café, a "contemporary comfort food" oasis in, no surprise-Round Top, a 1 1/2-hour drive from Austin-that serves up heaping portions and Bud's famous pies. Bud's casserole is a side dish that's hearty enough to qualify as a main course, and a great option if you have vegetarian guests coming for dinner.

Yield makes 8 to 10

Number Of Ingredients 12

5 pounds russet potatoes, peeled and quartered (about 15 medium potatoes)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sour cream
1/2 (1/2-ounce) package ranch dressing mix
1 (1-pound) bag frozen corn
1/2 cup (1 stick) unsalted butter
1 (16-ounce) can creamed corn
1 (8-ounce) package cream cheese, cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced red onion
1 cup crumbled blue cheese (about 4 ounces)

Steps:

  • Preheat the oven to 350°F. Grease a large, deep casserole with butter or cooking spray.
  • Place the potatoes in a large stockpot, cover with water, and bring to a boil over high heat. Immediately decrease the heat to medium and cook until the potatoes are fork-tender (literally when you stick a fork in a spud, it slides out with ease), about 20 minutes; drain. Return the warm potatoes to the pot and mash with the 1/2 cup melted butter, sour cream, and ranch mix, leaving just a few chunks of potato. Set aside.
  • In a saucepan set over medium heat, stir together the corn kernels and the remaining 1/2 cup butter until the corn is heated through. Stir in the creamed corn, cream cheese, salt, and pepper and cook until the cream cheese has melted and combined with the rest of the ingredients.
  • Stir the creamed corn mixture into the potato mixture and turn it out into the prepared casserole. Bake until hot, about 30 minutes. Just before serving, sprinkle the onion and blue cheese over the top of the casserole. Serve immediately.
  • The casserole can be assembled up to 1 day in advance, covered, and refrigerated. Bake just before serving.

MASHED POTATOES WITH CORN & CHEESE



Mashed Potatoes With Corn & Cheese image

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

4 cups cubed peeled potatoes
1 1/2 cups water
4 -6 tablespoons milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen corn kernels, thawed & warmed
1 1/2 cups shredded cheddar cheese or 1 1/2 cups colby-monterey jack cheese
1/2 cup pre- cooked bacon, crumbled (optional)

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

MASHED POTATOES WITH CORN AND CHIVES



Mashed Potatoes With Corn and Chives image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick
3 large cloves garlic
1 1/2 cups fresh or frozen corn kernels
1 to 1 1/2 cups low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste
1/2 cup chopped 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

CORN MASHED POTATOES



Corn Mashed Potatoes image

From Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860097

Provided by Queen Dana

Categories     Yam/Sweet Potato

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/4 cups baking potatoes, diced and peeled
1 3/4 cups sweet potatoes, diced and peeled
1 cup frozen whole kernel corn, thawed and drained
3/4 cup light coconut milk
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric

Steps:

  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
  • Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.

Nutrition Facts : Calories 109.9, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.8, Sodium 174.1, Carbohydrate 19.1, Fiber 2.2, Sugar 1.6, Protein 1.9

GARLIC MASHED POTATOES WITH CORN



Garlic Mashed Potatoes with Corn image

Provided by Stephan Pyles

Categories     Garlic     Potato     Side     Kid-Friendly     Corn     Summer     Family Reunion     Potluck     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads
1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.

CHILE-CORN MASHED POTATOES



Chile-Corn Mashed Potatoes image

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

2 idaho potatoes, peeled and cubed (22-24 ozs.)
2 1/2 ounces unsalted butter
1/2 cup milk
4 garlic cloves, minced
3/4 cup fresh corn kernels
2 teaspoons pure chile powder
1 teaspoon honey
1 teaspoon cilantro, chopped
salt

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

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