This spicy potato side dish recipe pairs well with most any meat. Our favorite meat pairings are chicken and turkey.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook corn, potatoes, carrots, jalapeno peppers, and garlic, covered, in enough boiling water to cover for 15 to 20 minutes or until vegetables are tender. Drain off water.

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  • Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese. Makes 6 servings.

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Use caution when handling hot chile peppers. Wear disposable gloves and wash hands thoroughly after preparation.

Nutrition Facts

320 calories; 17 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 311 mg sodium. 914 mg potassium; 35 g carbohydrates; 4 g fiber; 5 g sugar; 10 g protein; 3790 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 182 mg calcium; 3 mg iron;

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