Garden Mashed Potatoes Recipe

Garden Mashed Potatoes Recipe
Garden Mashed Potatoes Recipe photo by Taste of Home
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Garden Mashed Potatoes Recipe

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This is a great way to dress up mashed potatoes. This color dish has lots of veggies and is full of flavor. It will be a delectable compliment to many meals.—Brenda Budler, Chadron, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 pound medium Yukon Gold potatoes, cubed
  • 1 pound medium red potatoes, cubed
  • 1 pound medium carrots, chopped
  • 4 garlic cloves, peeled and halved
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup butter, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups frozen white corn, thawed
  • 1/2 cup shredded Monterey Jack cheese

Directions

Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Mash vegetables with butter, salt and pepper; stir in corn and cheese. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Garden Mashed Potatoes in Taste of Home Winning Recipes 3 2012, p41

Nutritional Facts

3/4 cup: 211 calories, 8g fat (5g saturated fat), 21mg cholesterol, 275mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 5g protein.

  • 1 pound medium Yukon Gold potatoes, cubed
  • 1 pound medium red potatoes, cubed
  • 1 pound medium carrots, chopped
  • 4 garlic cloves, peeled and halved
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup butter, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups frozen white corn, thawed
  • 1/2 cup shredded Monterey Jack cheese
  1. Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. Mash vegetables with butter, salt and pepper; stir in corn and cheese. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Garden Mashed Potatoes in Taste of Home Winning Recipes 3 2012, p41

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