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
- 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.
- Put potato mixture in a buttered 8×8-inch casserole dish.
- Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.
- Pour corn mixture over potato mixture. Bake for 15 minutes. Sprinkle with minced parsley.
- Serve hot.