Potato and Corn Casserole | Pastel de papa con eliote

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.

Ingredients:

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
pepper
salt
2 cups frozen corn, thawed
2 Tbsp minced parsley

Method:

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.

Potato and Corn Casserole | Pastel de papa con eliote
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn?
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Potato and Corn Casserole | Pastel de papa con eliote
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn?
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 5 russet potatoes , peeled and boiled (3 lbs)
  • 1- 1 1/12 cups milk , (or as needed to make potatoes fluffy)
  • 3/4 cup butter , melted
  • 2 tsp garlic salt
  • pepper
  • salt
  • 2 cups corn (frozen), thawed
  • 2 Tbsp parsley , minced
Servings: people
Units:
Instructions
  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 8x8-inch 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.
  5. Serve hot.

7 Comments

  1. Pingback: Around the world in corn | 20 Recipes to celebrate the harvest

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