1/6 Photos of Creamy Corn and Potato Mash
Karen Elizabeth's Note:
Haven't made this, but it sounds good! The recipe calls for 6 fresh corn cobs, so I looked up the conversion charts, which suggests that 1 medium corn cob yields about 3/4 cup of corn. That would be 4.5 cups of frozen or canned corn, which sounds like rather a lot, to 200 gr of potatoes, which is about one large potato. Although the corn is pureed, which would make a difference. So I'm going to suggest 3 cups corn, but if you feel that this is too much, or too little, adjust accordingly. And let us know! :D Recipe comes from "Gourmet Stews And Mash".
My Private Note
Units: US | Metric
- 1If using frozen corn, prepare as per packet instructions.
- 2Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
- 3While the potato is cooking, melt the butter in a small pan over low heat. Add the onion and cook, stirring, for about five-ten minutes, until very soft but not browned.
- 4Blend the cooked corn with the cooked onion in a food processor until smooth, adding salt and pepper to taste. Stir into the mashed potato and cream, checking the seasoning for taste.
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Nutritional Facts for Creamy Corn and Potato Mash
Serving Size: 1 (95 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 142.6
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 6.5 g
- Cholesterol 29.7 mg
- Sodium 77.6 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 1.5 g
- Sugars 1.5 g
- Protein 1.5 g
The following items or measurements are not included: