Mashed Potatoes with Corn
This is a delicious traditional dish from the United States that is usually eaten on Thanksgiving day. Here I will show you how to make it, with an extra ingredient that makes it even tastier.
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Ingredients
4
Servings
  • 4 potatoes, medium size 4 potatoes, medium size
  • 1/2 cups cow's milk , (depending on how creamy you want the potatoes to be) 1/2 cups cow's milk , (depending on how creamy you want the potatoes to be)
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • salt , to taste salt , to taste
Preparation
10 mins
15 mins
Low
  • Wash the potatoes.
  • Peel and cut each potato in half or into quarters (this helps them cook much faster).
  • Boil for about 15 minutes, or until the potatoes feel soft when poked with a fork.
  • While the potatoes are boiling, heat the milk until warm and get some butter from the refrigerator.
  • Empty the water from the pot and place it back on the stove. If desired, you can turn the stove back on to the lowest setting to ensure the potatoes are warm when you're finished.
  • Add the butter and start mashing the potatoes with a potato masher until they have turned into a puree.
  • Add a little warm milk and keep mashing, adding the milk gradually until the potatoes reach the desired creaminess. Add salt to taste.
  • Finally, we'll add the washed canned corn.
  • * You can use salt and pepper if desired.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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