At a Glance
- Prep Method: null
- Yield: 10
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 1 pound red potatoes
- 1 pound Yukon Gold (yellow) potatoes
- 1 fresh jalapeno pepper, sliced
- 12 ounces baby carrots
- 4 cloves garlic
- 1 (10 ounce) package frozen white corn, thawed
- 1/4 cup butter
- 1/2 cup shredded Cheddar cheese
- salt and pepper to taste
Preparation
1. Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
2. Stir in corn and 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.
Calories: 175 Fat: 7.3g Cholesterol: 19mg Sodium: 108mg Vitamin C: 0.13% Fiber: 3.2g Protein: 4.7g Potassium: 362mg
