Total Time
Prep 20 mins
Cook 15 mins

Aren't you getting tired of my magazine recipes? Maybe I either need to (1) stop subscribing to so many or (2) Read them & toss them. But those pictures look soooo good that I'm sure I'll make it someday. I can't swear to the publication but the date is Oct. 2004 & the page looks like those BHG prize tested cut-outs.

Ingredients Nutrition


  1. Cut corn kernels from cobs if using fresh.
  2. 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.
  3. Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.
  4. Season to taste with salt & pepper.
  5. Top with remaining cheese.
  6. Microwave 30 seconds to 1 minute or until cheese topping melts.
  7. Serve immediately.


Most Helpful

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!

Sydney Mike February 25, 2007

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.

WI Cheesehead May 13, 2007

Yummy comfort food. Easy and quick, only takes one pot and there's your potatoes and veggies. Had it with sausages for a quick weeknight dinner. Great change for the usual mash and bangers!

rosslare October 31, 2006

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