Corn and Salsa Mashed Potatoes
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
CORN AND SALSA MASHED POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996.
Ingredients
- 2-1/2 pounds russet potatoes peeled and cut in thirds shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup milk shopping list
- 6 tablespoons butter shopping list
- 1 teaspoon salt shopping list
- 1/2 cup chunky salsa shopping list
- 1/2 cup corn kernels shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- 2 green onions thinly sliced shopping list
How to make it
- Put potatoes in a very large pot and cover with water to at least 3" above potatoes.
- Add salt then bring to a boil and reduce heat then cook on low boil for 30 minutes.
- In a small pan over low heat combine milk, butter and salt then heat until butter is melted.
- When potatoes are cooked drain them well in a large colander then return them to the pot.
- Shake pot over low heat about 30 seconds to dry out any remaining water.
- Stir salsa and corn into milk mixture.
- Remove potatoes from the heat and add half the hot liquid mixture.
- With a heavy duty whisk mash the potatoes.
- Add remaining liquid scraping in all the salsa and corn then mash potatoes until they are fluffy.
- Fold in the cheese then mound potatoes in a large warm bowl.
- Sprinkle with green onions and serve immediately.
People Who Like This Dish 5
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