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?

• CourseMain Dish
• LifestylePotluck Friendly, Vegetarian
• Food TypeCasseroles, Miss Ava's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables

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? CourseMain Dish LifestylePotluck Friendly, Vegetarian Food TypeCasseroles, Miss Ava's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables 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:MetricUS Imperial

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.