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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 6 servings |
||
| Calories 327 | ||
| Calories from Fat 150 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 10.2g | 51% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 213mg | 8% | |
| Potassium 923mg | 26% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 4.8g | ||
| Protein 9.7g | 19% | |
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By: SusieQusie
May 25, 2006
Aren't you getting tired of my magazine recipes? Maybe I either need to (1) stop subscribing to so many or (2) Read them & toss them. But those pictures look soooo good that I'm sure I'll make it someday. I can't swear to the publication but the date is Oct. 2004 & the page looks like those BHG prize tested cut-outs.
SERVES 6
Ingredients
- 3 ears fresh corn or 1 cup frozen corn
- 1 lb yellow potato, peeled and cut in 1 inch cubes
- 1 lb red potatoes, peeled and cut in 1 inch cubes
- 3 medium carrots, peeled and sliced in 1 inch sections
- 2 medium jalapeno peppers, seeded & sliced
- 4 garlic cloves, minced
- 1/4 cup butter
- 1/4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- salt
- pepper
Directions
1
Cut corn kernels from cobs if using fresh.2
In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender. Drain off water.3
Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.4
Season to taste with salt & pepper.5
Top with remaining cheese.6
Microwave 30 seconds to 1 minute or until cheese topping melts.7
Serve immediately.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: WI Cheesehead
On May 13, 2007
This is a great, different version of mashed potatoes! I used regular baking potatoes (I usu. use red, but couldn't find organic ones right now.) I used 1 jalapeno, margarine, lite sour cream and added in some yellow squash that needed to be eaten. I always process my veggies so the kids can't complain as much. I think some onions would be great too.
From: Sydney Mike
On Feb 25, 2007
Love it, love it! ALWAYS like to see a recipe that includes other veggies in the mashed potatoes, & this one is no exception! I did cut way back on the jalapeno peppers [put in just enough so that I knew they were there!], but other than that, everything was there [including LARGE cloves of garlic]! And, as per usual, I didn't peel the potatoes ~ what can I say, I like the peels! It all turned out great, & I'll be making this one over & over again! Many thanks!
From: twissis
On Oct 26, 2006
DH & I are in Dallas visiting SusieQusie & last nite she made this recipe of hers to serve w/meatloaf & salad. These potatoes are true comfort food - rich, creamy, eye-pleasing & packed w/tasty veggies. Thx for sharing your recipe & your home w/us SQ.
From: Chris Reynolds
On Aug 15, 2006
Oh, WOW! These potatoes are to die for. I don't think I will ever be satisfied with plain old mashed potatoes ever again! I followed the recipe exactly, but I think you could get by with just any kind of potato. I only used a little jalapeno because I was afraid they might be too spicy. The potatoes turned out just right for my family. Thanks for sharing.
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