Cheddar Corn And Salsa Mashed Potatoes Recipes

MASHED POTATOES WITH CORN AND CHEESE

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.

CORN AND CHEDDAR MASHED POTATO FRITTERS

Steps:

• Heat oil in a non-stick frying pan over medium-high heat until it is hot.
• Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
• Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

LOADED CHEDDAR-CORN POTATO PATTIES

Steps:

• In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.

CHEDDAR CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

EASY CHEESY SALSA POTATOES

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
• In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
• Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

CORN AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

CORN POTATO AND CHEDDAR CHEESE CHOWDER

Steps:

• Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
• Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
• Add in the flour and whisk for 1 minute.
• Add/whisk in the broth; bring to a boil, whisking occasionally.
• Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
• Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
• Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
• Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel the potatoes and cut them into quarters.
• Put the potatoes in a pan and just cover them with cold water. Add salt.
• Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
• Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
• Season potatoes with salt and pepper to taste.
• Grease the bottom of a 9x13 pan.
• Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
• Cover the corn with the mashed potatoes.
• Sprinkle the top of the mashed potatoes with cheese.
• Bake for 20 minutes and serve with a serving spoon.

MASHED POTATOES WITH CORN AND CHIVES

Steps:

• Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
• Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
• To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.

CHEDDAR & SCALLION MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
• Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
• Season with salt and pepper to taste.

SUPER BUTTERY CHEDDAR-MASHED POTATOES

Steps:

• In a medium saucepan over medium-high heat, bring potatoes to a boil. Boil for 15 minutes or until fork-tender.
• Drain water from potatoes and return potatoes to pan. Add sliced butter. With a mashing utensil, mash potatoes until semi-smooth (small chunks are fine).
• Add milk and seasonings to pan. Continue mashing and stirring until well-incorporated.
• Add cheese and stir until incorporated.

CHEDDAR, CORN & POTATO CHOWDER

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

CREAMY CORN SALSA

Steps:

• Mix corn, Cheddar cheese, mayonnaise, sour cream, green onions, pimentos, jalapenos, garlic powder, and flavor enhancer together in a bowl until well combined. Refrigerate 8 hours or overnight for best flavor.

EASY 5-CAN CREAMY CORN SALSA

Steps:

• Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

MASHED POTATOES WITH CORN & CHEESE

Steps:

• Place potatoes in water in a microwave safe dish.
• Cover and microwave on HIGH for 12-14 minutes or until tender - then drain.
• Place potatoes in a mixing bowl.
• Mash with milk (use what is necessary to make them to your likeness regarding creaminess), butter, salt and pepper.
• Stir in corn and cheese.
• Sprinkle prepared dish with bacon (if desired).

CHEDDAR, CORN, AND SALSA MASHED POTATOES

Steps:

• 1. Boil and mash potatoes. 2. Add remaining ingredients and mash. 3. Sprinkle with sliced scallions for garnish.