Creamy Corn And Potato Mash Food

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.

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.

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.

MASHED POTATOES WITH CORN AND 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.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

SWEET CORN AND POTATO GRATIN

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

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).

MASHED POTATO AND CORN CHOWDER

Steps:

• In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
• Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
• Heat until bubbly.
• If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.

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.

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.

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

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.

KIMMY'S CREAMY CORN AND POTATO CHOWDER

Steps:

• In a large skillet add bacon,onion,celery and green pepper and saute over medium heat until vegetables are tender, approximately 15 minutes.
• Add 1 cup water, bullion,pepper,potatoes and corn to mixture and simmer until potatoes are done, approximately 20 minutes.(do not drain corn)
• Slowly add light cream bring just to a boil and reduce heat and simmer approximately 10 mins longer.
• Serve.