Mashed Potatoes With Corn and Chives
Published November 14, 2006
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 pounds thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced ¼-inch thick
3 large cloves garlic
1 ½ cups fresh or frozen corn kernels
1 to 1 ½ cups low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste
½ cup chopped chives
Nutritional analysis per serving (6 servings)
40 grams carbs; 2 milligrams cholesterol; 183 calories; 1 gram fat; 4 grams fiber; 569 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Step 2
Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- Step 3
To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Private Notes
Comments
Delicious. Fresh corn, chives, and newly dug up potatoes. Just the right amount of buttermilk in refrigerator to make this. Quite yummy, served with a steak.