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    You are in: Home / Recipes / Creamy Corn and Potato Mash Recipe
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    Creamy Corn and Potato Mash

    Creamy Corn and Potato Mash. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    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".

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    Units: US | Metric

    • 3 cups , frozen or 3 cups canned corn
    • 200 g potatoes, peeled and chopped
    • 40 g butter
    • 1 medium onion, chopped
    • 2 tablespoons cream


    1. 1
      If using frozen corn, prepare as per packet instructions.
    2. 2
      Cook the potato in a pot of lightly salted boiling water until tender, drain and mash with the cream.
    3. 3
      While 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.
    4. 4
      Blend 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.

    Ratings & Reviews:

    • on July 09, 2013


      Made for PRMR! This was pretty good, e did in fact cut the corn in half. We still think the corn was too much. We would suggest cutting back to 1/4 of that or adding more potatoes. We didn't use cream either, we used whole milk. Other than that great recipe. The kids enjoyed. Thanks

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    • on April 30, 2013


      Wonderful mashed potatoes! I used yukon gold potatoes with a bit more cream and butter. Also substituted green onion for a yellow onion for the milder flavor and added frozen corn. Creamy potatoes with a little texture from the corn, very good. Made and reviewed for PAC Spring 2013.

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    • on October 20, 2012


      Karen Elizabeth, this had to be the best surprise of Pac so far. Wow, was this good. I would highly recommend this dish to anyone who wanted to tasty. The potatoes were perfectly mashed and the corn flavor really permeates the potatoes while still leaving them tasting like mashed potatoes. The texture was divine. So, smooth, creamy and delicious. Another entry for my Favorites Cookbook for 2012. Kudos to you my dear. Thanks so much for sharing a recipe that I will be sharing with family and friends for years to come. Made for Fall Pac/12

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    Read All Reviews (8)


    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:

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