Corn Mashed Potatoes Archives

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 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. It’s a great combination of smooth, creamy potatoes and sweet, crispy corn kernels.

Try Roasted Corn Instead

For a little twist on these corn mashed potatoes, use corn on the cob instead. You’ll need 3-4 cobs depending on the size. Roast 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.

I use a knife or a peeler to get the kernels off my fresh corn. It makes my life easier when I have a bunch of corn to do!

No Fresh Corn? No Worries.

Fresh corn is best in this wonderful side dish. Nothing beats it. But hey, it’s not always available! That’s ok, you’ve got options. And you’ll still get to enjoy wonderful corn mashed potatoes.

You can use canned corn, but skip the part where you saute them for 5 minutes. Just open the can and drain well. Really well. You don’t want watery mashed potatoes after all!

Frozen corn (off-the-cob) can also be used. Just defrost first. Drain off any excess liquid and you’re ready to add it to the skillet. As with canned corn, you can skip the saute step.

Lastly, frozen corn on the cob can be used too. Defrost and cut the kernels from the cobs. That’s it. Add to the skillet and you’re good-to-go!

2PCS Corn Planer Cutter Thresher Peeler, Corn…

Magic Corn Peeler – Get the fresh corn kernels in…
Corn Stripper Tool – It cuts the kernels quickly…

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

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5 from 1 vote

Corn Mashed Potatoes

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.

Course Side

Cuisine American

Keyword corn, mashed potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 475kcal

Author Based on a recipe from Marcela Valladolid

Equipment

Ingredients

1 ½ pounds yellow potatoes
Kosher salt
8 tablespoons unsalted butter
½ cup sweet onion chopped
2 cloves garlic minced
2 cups corn kernels
freshly ground black pepper
1 ½ cups heavy cream

Instructions

Bring a large pot of salted water to a boil.
Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
Drain and then mash the potatoes using a potato masher.
Meanwhile, melt the butter in a large skillet over medium heat.
Add the onions and saute for 5 minutes.
Add the corn and saute for 5 minutes.
Add the garlic and saute for 2 minutes.
Season with salt and pepper.
Reduce heat to low and stir in the corn.
Add the corn mixture to the potatoes and stir.
Season with salt and pepper and serve.