Post by M. Hawbaker on Oct 22, 2022 18:39:52 GMT
INGREDIENTS:
1 pound red potatoes, peeled and quartered
1 pound Yukon Gold potatoes, peeled and quartered
1/2 jalapeno pepper, sliced (optional: remove rib and seeds for less heat)
6 ounces carrots, peeled and julienned into 1 inch pieces
3 cloves garlic
5 ounces frozen white and yellow corn, thawed
1/4 cup butter
3 tablespoons heavy cream
1/2 cup shredded cheddar cheese
1 1/4 teaspoon salt, divided
1/8 teaspoon black pepper
INSTRUCTIONS:
Place potatoes, jalapeno, carrots and garlic cloves into a large pot. Add 1/2 teaspoon salt.
Cover with water, and bring to a boil over high heat. Cover and cook 15-20 minutes or until potatoes are tender. Drain water from the pot.
Pour potatoes into a large bowl.
Stir in the corn, butter and cream, mash with a potato masher until you reach desired consistency.
Mix in the cheese, 3/4 teaspoon salt and pepper.
Serve.
1 pound red potatoes, peeled and quartered
1 pound Yukon Gold potatoes, peeled and quartered
1/2 jalapeno pepper, sliced (optional: remove rib and seeds for less heat)
6 ounces carrots, peeled and julienned into 1 inch pieces
3 cloves garlic
5 ounces frozen white and yellow corn, thawed
1/4 cup butter
3 tablespoons heavy cream
1/2 cup shredded cheddar cheese
1 1/4 teaspoon salt, divided
1/8 teaspoon black pepper
INSTRUCTIONS:
Place potatoes, jalapeno, carrots and garlic cloves into a large pot. Add 1/2 teaspoon salt.
Cover with water, and bring to a boil over high heat. Cover and cook 15-20 minutes or until potatoes are tender. Drain water from the pot.
Pour potatoes into a large bowl.
Stir in the corn, butter and cream, mash with a potato masher until you reach desired consistency.
Mix in the cheese, 3/4 teaspoon salt and pepper.
Serve.
