Corn Mashed Potatoes Food

CORN MASHED POTATOES

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.

BUD'S MASHED POTATO-CREAMED CORN CASSEROLE

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.

CORN MASHED POTATOES

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.

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.

GARLIC MASHED POTATOES WITH CORN

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.

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).

CORN AND MASHED POTATOES

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.

CHILE-CORN MASHED POTATOES

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.

CREAMY CORN AND POTATO MASH

Steps:

• If using frozen corn, prepare as per packet instructions.
• Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
• While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned.
• Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.