Makes one 8×8 casserole
Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn?
NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter.
5 russet potatoes (3 lbs), peeled and boiled
1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy)
3/4 cup melted butter
2 tsp garlic salt
2 cups frozen corn, thawed
2 Tbsp minced parsley
1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy.
2. Put potato mixture in a buttered casserole dish.
3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.
4. Pour corn mixture over potato mixture. Bake for 15 minutes. Sprinkle with minced parsley. Serve hot.