Mashedpotatoeswithcorncheese Recipes

MASHED POTATOES WITH CORN AND CHEESE

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

Mashed Potatoes with Corn and Cheese image

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.

Ingredients

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

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.

Provided by Sooz Cooks

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Mom's Cheesy Mashed Potato and Corn Casserole image

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.

Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6

Ingredients

6 medium potatoes (Idaho or Russet)
3/4 cup milk
4 tablespoons butter
1 teaspoon salt (for the water to cook the potatoes)
2 (15 1/4 ounce) cans corn, drained well
2 cups cheddar cheese, shredded (mild)
salt and pepper (to taste)

MASHED POTATOES WITH CORN AND CHIVES

Provided by Marian Burros

Categories side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Mashed Potatoes With Corn and Chives image

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

Ingredients

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