Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

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.

Recipe by Cooking Light October 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.

    Advertisement
  • 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.

Nutrition Facts

240 calories; calories from fat 27%; fat 7.2g; saturated fat 4.1g; mono fat 2.1g; poly fat 0.6g; protein 7.2g; carbohydrates 39.7g; fiber 4g; cholesterol 19mg; iron 1.5mg; sodium 325mg; calcium 77mg.
Advertisement
Advertisement