This was a outstanding side. Just like the picture I left some of the potatoes chunky. Served with grilled pork chops .. nothing but raves!
Corn and Smoked Mozzarella Mashed Potatoes
Photo: Karry Hosford
Serve these sweet, smoky potatoes with spice-rubbed chicken or flank steak. If you can't find smoked mozzarella, try smoked Gouda or smoked cheddar.
Yield: 8 servings (serving size: 3/4 cup)
More From Cooking Light
Amount per serving
- Calories: 240
- Calories from fat: 27%
- Fat: 7.2g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.6g
- Protein: 7.2g
- Carbohydrate: 39.7g
- Fiber: 4g
- Cholesterol: 19mg
- Iron: 1.5mg
- Sodium: 325mg
- Calcium: 77mg
- Cooking spray
- 3 cups fresh corn kernels (about 6 ears)
- 2 1/2 pounds red potatoes, quartered
- 3/4 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) shredded smoked mozzarella cheese
- 3 tablespoons butter, softened
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.
- Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
- Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.
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