Sour Cream and Corn Mashers

Sour Cream and Corn Mashers + enlarge image
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4 users rated this recipe an average rating of 5.0
Makes:
10 servings
Serving Size:
1/2 cup servings plus leftovers
Prep:
25 mins
Cook:
15 mins
Bake:
5 mins 450°F
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Sour Cream and Corn Mashers

Ingredients
2
pounds russet potatoes, peeled and chopped
1
teaspoon olive oil
1
cup fresh or frozen corn kernels
6
green onions, cut into 1-inch pieces
1
clove garlic, minced
1/2
cup sour cream
2
tablespoons butter
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
2
cups corn flakes, crushed
1
teaspoon smoked paprika
3
tablespoons butter, melted

Directions

  1. Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
  2. Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
  3. Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.

From the Test Kitchen

Make Ahead:

Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.

Nutrition Facts

(Sour Cream and Corn Mashers)
    Per serving:
  • 163 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 205 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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