Mashed Potatoes With Corn & Chives, Native American

Prep Time
Cook Time
Ready In

"From the NY Times, via chia"

Original is 6 servings


  • Serving Size: 1 (237.7 g)
  • Calories 285.8
  • Total Fat - 2.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 4.5 mg
  • Sodium - 456.4 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 8.5 g
  • Sugars - 3.7 g
  • Protein - 7.2 g
  • Calcium - 68.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 20 minutes.

Step 2

Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.

Step 3

Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.)

Step 4

Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.

Step 5

Season with salt and pepper and stir in chives.

Step 6

To keep for up to one day, refrigerate, covered.

Step 7

To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.


No special items needed.

1 Reviews


We loved these potatoes served with chicken! Made as directed using the potatoes I had -- I didn't read and peeled them -- and frozen corn. I used powdered buttermilk and I was able to get some chives out of the garden (still growing under the snow --unbelieveable!) We will definitely be having this again - thanks for sharing!


review by:
(17 Dec 2015)

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