Ingredients
10
10 servings
- •1 pound red potatoes
- •1 pound Yukon Gold (yellow) potatoes
- •1 fresh jalapeno pepper, sliced
- •12 ounces baby carrots
- •4 cloves garlic
- •1 (10 ounce) package frozen white corn, thawed
- •¼ cup butter
- •½ cup shredded Cheddar cheese
- •salt and pepper to taste
Instructions
- Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
- Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Nutritional Facts
Per 10 servings
- Calories: 175
- Carbohydrate: 25g
- Fat: 7g
- Fiber: 3g
- Protein: 5g
- Sugar: 2g
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