Southwestern Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Got in my e-mail-gonna try this myself Ingredients:
1 1/2 pounds baking potatoes, peeled and quartered |
3 tablespoons butter |
1 1/2 cups corn kernels, fresh, frozen or canned |
1 teaspoon chili powder |
1/2 cup scallions, thinly sliced |
1/2 to 1/4 cup hot milk |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup shredded sharp cheddar cheese |
2 ounces pepper jack cheese, finely diced |
Directions:
1. In a large saucepan, add the potatoes and add in enough cold water to cover potatoes by 1-inch. Bring to a boil; reduce heat. Cover pan and cook potatoes for 15 to 20 minutes, or until tender.
2. Meanwhile, in a large skillet pan, melt the butter over medium low heat. Add in the corn kernels and cook for 2 minutes or until tender; stirring constantly. Cover and cook for 10 minutes, or until the onions are soft. Stir in the chili powder and scallions. Cook 1 to 2 minutes or until scallions are soft; stirring often. Remove from heat and set aside.
3. Drain potatoes in a colander. Return the hot potatoes to the pan and use a potato masher to mash potatoes until smooth. Gradually add in 1/2 cup of milk, salt and pepper; blend well. Stir in the remaining milk if needed.
4. Reduce heat to low and cook potatoes until hot; stirring constantly. Stir in the Cheddar cheese, Jack cheese and corn mixture.
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