Corn Mashed Potatoes

I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
corn-mashed-potatoesFor a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.

Corn Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 1/2 pounds yellow potatoes
  • Kosher salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 cups corn kernels
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  3. Drain and then mash the potatoes using a potato masher.
  4. Meanwhile, melt the butter in a large skillet over medium heat.
  5. Add the onions and saute for 5 minutes.
  6. Add the corn and saute for 5 minutes.
  7. Add the garlic and saute for 2 minutes.
  8. Season with salt and pepper.
  9. Reduce heat to low and stir in the corn.
  10. Add the corn mixture to the potatoes and stir.
  11. Season with salt and pepper and serve.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.

Cedar Planked Cajun Mashed PotatoesI served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cedar Planked Cajun Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-10 servings
 
Ingredients
For the mashed potatoes
  • 3 lbs Russet potatoes, peeled, quartered
  • 1⁄4 cup heavy Cream
  • 1⁄2 cup unsalted butter, softened
  • 2 cups pepper jack cheese, shredded
  • Kosher salt, to taste
  • 2 teaspoons smoked black pepper
  • 1 teaspoon Cajun seasoning
For the Cajun butter
  • 1/4 pound unsalted butter, softened
  • 1 teaspoon Cajun Seasoning
  • 1 3/4 teaspoons Tabasco (or Louisiana Hot Sauce)
Instructions
For the mashed potatoes
  1. Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  2. Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  3. Place potatoes into a resealable container in the fridge for 1 hour to set.
  4. Meanwhile, soak a cedar plank in water.
  5. Fire up your smoker for indirect cooking.
  6. When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  7. Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  8. Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  9. Serve hot.
For the Cajun butter
  1. Combine all ingredients.

 

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’, making sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

Cajun Mashed PotatoesWell, now I let the gravy run wild. Specially when that gravy has extra kick. Honestly, these potatoes don’t need a whole lot of gravy, they can stand on their own just fine.  The combination of andouille, celery, green pepper and onions is fantastic.

Cajun Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For the mashed potatoes
  • 3 pounds Russet potatoes, peeled, quartered
  • Kosher salt
  • 1/4 pound (1 stick) unsalted butter
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon fresh ground black pepper
  • One batch Cajun gravy
To 'Cajunize' the potatoes
  • 1 tablespoon extra virgin olive oil
  • 12 ounces Andouille sausage, diced
  • 1/2 cup white onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup green bell pepper, diced
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • Hot sauce, to taste
  • Kosher salt and freshly ground pepper
Instructions
For the potatoes
  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  2. Melt the butter in the half-and-half over medium-low heat.
  3. Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  4. Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  5. Stir in the vegetable and sausage mix from below.
  6. Serve topped with warmed gravy.
To 'Cajunize' the potatoes
  1. Heat the oil in a skillet over medium-high heat.
  2. Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  3. Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  4. Add the sausage back to the pan and add the remaining ingredients. Stir.
  5. Fold into the mashed potatoes and serve.

 

Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny.Roasted Garlic Mashed Potatoes

We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

Roasted Garlic Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 medium head garlic
  • 1 tablespoon olive oil (more or less)
  • 2 pounds russet potatoes, quartered (and peeled if you desire)
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • Salt and freshly ground pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
  3. Drizzle the garlic with oil and seal inside the foil. Place in the oven and bake for 1 hour or until very tender.
  4. Remove the garlic from the oven. Open the pouch and let it cool.
  5. Meanwhile, bring a large pot of salted water to a boil.
  6. Add the potatoes and boil until tender, 15-20 minutes. Drain and let cool slightly.
  7. Lightly chop the potatoes and return them to the (now empty) large pot.
  8. Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
  9. Blend with a handheld mixer or potato masher until desired consistency is achieved.
  10. Serve garnished with parsley.

 

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese 🙂 Boursin cheese has such a fantastic savory flavor.Boursin Cheese Mashed Potatoes

The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.

Boursin Cheese Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 cloves garlic, peeled, smashed
  • 6 medium russet potatoes, rinsed, peeled and cut into 1/2" cubes
  • 1 (5.2 ounce) package Boursin Cheese (I used Shallot & Chive)
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Salt and freshly ground pepper
  • Fresh chives, chopped, for garnish, if desired (I used green onions)
  • Warmed chicken gravy, for topping, if desired
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the garlic to the water.
  3. Add the potatoes and boil 5-10 minutes or until softened.
  4. Drain and add potatoes back to pot on burner. Turn heat off.
  5. Add in the cheese, sour cream, heavy cream and salt and pepper to taste.
  6. Mash potatoes with a masher, stirring to combine.
  7. Serve topped with gravy and chives, if desired.

 

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

Anita and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.Meatloaf TV Dinner Part 2: The mashed potatoes and gravyIn this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Outstandingly yummy mashed potatoes and gravy!
Ingredients
For mashed potatoes
  • 3 lbs white potatoes, peeled and quartered
  • Salt
  • 1/4 pound unsalted butter
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon fresh ground black pepper
For the gravy
  • 1/4 lb unsalted butter
  • 2 medium yellow onions, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups chicken stock, warmed
  • 1 tablespoon half-and-half
Instructions
For the mashed potatoes
  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  2. Melt the butter in the half-and-half over medium-low heat.
  3. Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
  4. Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
For the gravy
  1. Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don't rush it!)
  2. Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
  3. Add the chicken stock and cook another 4-5 minutes, until thickened.
  4. Add the cream. Stir and serve.