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

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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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