Mashed Potatoes With Corn & Chives, Native American
Recipe: #19888
July 03, 2015
Categories: Desserts, Side Dishes, Corn, Potatoes, Native American, Sunday Dinner Thanksgiving, Gluten-Free, Low Fat, No Eggs, Vegetarian, Kosher Dairy, more
"From the NY Times, via chia"
Ingredients
Nutritional
- 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.
Tips
No special items needed.