Creamycornandpotatomash Recipes

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THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

POTATO AND CORN MASH, PIONEER WOMAN COOK'S STYLE RECIPE - (4/5)



Potato and Corn Mash, Pioneer Woman Cook's Style Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 12

Optional:
3 pound potatoes (I prefer Yukon Gold)
3 cans corn, divided
1/2 cup hot milk
1 red bell pepper, chopped
1 large garlic clove, grated or finely chopped
1 large onion, chopped
1 tablespoon oil
Butter (or cream cheese)
Salt and pepper, to taste
Chives
Milk or heavy cream (about 1/4 to 1/2 cup, depending on how thick you like your potatoes)

Steps:

  • You can easily adjust the quantities to feed any number of people, though. Boil the potatoes for about 25 to 30 minutes. Until very tender. Drain, then put back into the pot and leave on low heat; this allows extra water to evaporate so you don't get soupy and watery potatoes. Heat 1 tbsp oil in a skillet and cook the onions, bell pepper and garlic, over low heat until they're soft and sweet. This will take about 15 minutes. Add a 1 to 2 tablespoons butter or cream cheese, or spoon in some sour cream, and add 2 cans of the corn. Start mashing. You don't want to completely mash the corn; you just want to break it up a little so it blends in with the potatoes. I like my mashed potatoes rather thick, so I added 1/2 a cup of hot milk or heavy cream. Feel free to add an additional splash of milk. Or cream. Or cream cheese. Keep mashing until the potatoes are nice and creamy. Add the rest of the corn and the onion/pepper mix and stir it in. Season with a generous amount of black pepper and some salt-or Lawry's seasoned salt. Put the corn mash back on the stove for a few moments to let the mash heat through. Garnish with fresh chives and it's ready to serve and enjoy.

CORN MASHED POTATOES



Corn Mashed Potatoes image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

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  • Remove the corn kernels from the cobs and set aside. There should be about 8 cups of corn kernels.
  • Break the cobs into thirds and place them into a pot with the cream. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the cobs to steep in the cream for 10 minutes. Strain and set aside.
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