Smashed Potatoes Ole
This spicy potato side dish recipe pairs well with most any meat. Very good with chicken or turkey.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
6 servings
Ingredients
-
2 to 3 fresh ears of corn or 1 cup frozen whole kernel corn
-
3 medium yellow potatoes (about 1 lb.), peeled and cut up
-
3 medium round red potatoes (about 1 lb.), peeled and cut up
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3 medium carrots, peeled and sliced (1-1/2 cups)
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2 medium fresh jalapeno chile peppers, halved, seeded, and sliced*
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4 cloves garlic, minced
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1/4 cup butter
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1/4 cup dairy sour cream
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1 cup shredded sharp cheddar cheese (4 oz.)
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Salt and ground black pepper
Directions
1.
Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook corn, potatoes, carrots, jalapeno peppers, and garlic, covered, in enough boiling water to cover for 15 to 20 minutes or until vegetables are tender. Drain off water.
2.
Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese. Makes 6 servings.
Note
Use caution when handling hot chile peppers. Wear disposable gloves and wash hands thoroughly after preparation.
Nutrition information
Calories 320, Total Fat 17 g, Saturated Fat 9 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 45 mg, Sodium 311 mg, Carbohydrate 35 g, Total Sugar 5 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin C 47%, Calcium 18%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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