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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.
  2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  3. 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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