Corn and Mashed Potatoes
Creamy, comforting, and packed with flavor, this Corn and Mashed Potatoes recipe is the ultimate side dish to elevate any meal. Featuring fluffy russet potatoes blended with rich heavy cream, butter, and a hint of garlic powder, this dish achieves a luxurious, velvety texture. The addition of tender, buttery corn kernels brings bursts of natural sweetness that perfectly complement the savory mashed potatoes. With a prep time of just 15 minutes and easy-to-follow steps, this recipe is perfect for weeknight dinners or holiday feasts alike. Garnished with fresh parsley and a sprinkle of reserved corn kernels, it’s a visually stunning and irresistibly delicious dish that pairs well with roasted meats, grilled vegetables, or even on its own. Looking for the ultimate crowd-pleaser? This Corn and Mashed Potatoes recipe is your answer.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Corn kernels
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Milk
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
- 8 cups Water
Instructions
Peel the potatoes and cut them into evenly sized chunks, approximately 1 to 1.5 inches in size.
In a large pot, bring 8 cups of water to a boil over medium-high heat. Add 1 teaspoon of salt to the boiling water.
Add the potato chunks to the boiling water and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are boiling, prepare the corn. If using fresh corn, slice the kernels off the cob. If using frozen corn, thaw it; if using canned, drain and rinse thoroughly.
In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the corn kernels and cook for 3-5 minutes, stirring occasionally, until the kernels are tender and lightly coated in butter. Set aside.
Once the potatoes are tender, drain them in a colander and return them to the pot. Allow any excess moisture to evaporate for 1-2 minutes on low heat.
Add the remaining 2 tablespoons of butter, heavy cream, and milk to the potatoes. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy. Adjust the consistency with a little more milk if necessary.
Season the mashed potatoes with the remaining 0.5 teaspoon of salt, black pepper, and garlic powder (if using). Mix well to combine.
Gently fold the cooked corn kernels into the mashed potatoes, reserving a few kernels for garnish if desired.
Transfer the corn and mashed potatoes to a serving bowl. Garnish with reserved corn kernels and chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
