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Thursday, November 27 2014


2    pounds   russet potatoes, peeled and chopped
1    teaspoon   olive oil
1    cup   fresh or frozen corn kernels
6      green onions, cut into 1-inch pieces
1      clove garlic, minced
1/2   cup   sour cream
2    tablespoons   butter
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    cups   corn flakes, crushed
1    teaspoon   smoked paprika
3    tablespoons   butter, melted

Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.


Make Ahead:

Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.


Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 616.96, vit. C (mg) 12.69, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 2.05, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 41.51, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 205, Potassium (mg) 353, calcium (mg) 28.13, iron (mg) 1.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:14 am   |  Permalink   |  0 Comments  |  Email

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