On this page... (hide)
Serve this with the Parmesan Sage Pork Chops.
Ingredients
- 2 red potatoes, diced
- 2 Yukon Gold (yellow) potatoes, diced
- 1/2 fresh jalapeño pepper, sliced (Follow normal precautions for dealing with peppers)
- 1 large carrot, peeled and diced
- 1 clove garlic, peeled and minced
- 1/2 cup frozen white corn, thawed
- 2 tablespoon butter
- 2 ounces shredded Cheddar cheese
- salt and pepper to taste
Directions
- Place red potatoes, yellow potatoes, jalapeño pepper, carrots and garlic cloves in a large pot.
- Cover with water, and bring to a boil over high heat, turn down to medium high. Cook 15 minutes.
- Add corn to pot. Cook 5 minutes more or until potatoes are tender.
- Drain water from pot.
- Add butter.
- Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency.
- Mix in cheese, salt, and pepper.
- Serve hot.
Variations
Since some members of my family cannot deal with peppers, I have to omit the jalapeño. If I were making it with peppers, I'd probably use habañero instead of jalapeño since I'm none too keen on the flavour. Alternatively, this would probably taste completely awesome with chipotlé instead of jalapeños.
Source
| Tags: |
Categories: SideDish |
Recent Changes | Printable View | Page History |
Page last modified on March 01, 2012, at 10:08 PM by tamara