Corn And Salsa Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
1/2 teaspoon salt |
1/4 cup milk |
6 tablespoons butter |
1 teaspoon salt |
1/2 cup chunky salsa |
1/2 cup corn kernels |
1 cup shredded sharp cheddar cheese |
2 green onions thinly sliced |
Directions:
1. Put potatoes in a very large pot and cover with water to at least 3 above potatoes.
2. Add salt then bring to a boil and reduce heat then cook on low boil for 30 minutes.
3. In a small pan over low heat combine milk, butter and salt then heat until butter is melted.
4. When potatoes are cooked drain them well in a large colander then return them to the pot.
5. Shake pot over low heat about 30 seconds to dry out any remaining water.
6. Stir salsa and corn into milk mixture.
7. Remove potatoes from the heat and add half the hot liquid mixture.
8. With a heavy duty whisk mash the potatoes.
9. Add remaining liquid scraping in all the salsa and corn then mash potatoes until they are fluffy.
10. Fold in the cheese then mound potatoes in a large warm bowl.
11. Sprinkle with green onions and serve immediately.
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