Mashed Potatoes Olé
photo by Brenda.
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 ears fresh corn or 1 cup frozen corn
- 1 lb yellow potato, peeled and cut in 1 inch cubes
- 1 lb red potatoes, peeled and cut in 1 inch cubes
- 3 medium carrots, peeled and sliced in 1 inch sections
- 2 medium jalapeno peppers, seeded & sliced
- 4 garlic cloves, minced
- 1⁄4 cup butter
- 1⁄4 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- salt
- pepper
directions
- Cut corn kernels from cobs if using fresh.
- In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender. Drain off water.
- Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.
- Season to taste with salt & pepper.
- Top with remaining cheese.
- Microwave 30 seconds to 1 minute or until cheese topping melts.
- Serve immediately.
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Reviews
-
Love it, love it! ALWAYS like to see a recipe that includes other veggies in the mashed potatoes, & this one is no exception! I did cut way back on the jalapeno peppers [put in just enough so that I knew they were there!], but other than that, everything was there [including LARGE cloves of garlic]! And, as per usual, I didn't peel the potatoes ~ what can I say, I like the peels! It all turned out great, & I'll be making this one over & over again! Many thanks!
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This is a great, different version of mashed potatoes! I used regular baking potatoes (I usu. use red, but couldn't find organic ones right now.) I used 1 jalapeno, margarine, lite sour cream and added in some yellow squash that needed to be eaten. I always process my veggies so the kids can't complain as much. I think some onions would be great too.
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Oh, WOW! These potatoes are to die for. I don't think I will ever be satisfied with plain old mashed potatoes ever again! I followed the recipe exactly, but I think you could get by with just any kind of potato. I only used a little jalapeno because I was afraid they might be too spicy. The potatoes turned out just right for my family. Thanks for sharing.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>