Jalapeno corn mashed potatoes~ rev. 1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Cream cheese -- cut in |
| Cubes | ||
| ¼ | cup | 2% low-fat milk |
| 5 | tablespoons | Butter |
| 5 | cups | Mashed potatoes -- plain |
| 4 | Jalapeno peppers | |
| Seeded and minced -- (see | ||
| Note) | ||
| 1½ | cup | Corn -- cooked and drained |
| 2 | teaspoons | Salt |
| 2 | teaspoons | White pepper |
Directions
Preheat oven to 350 degrees. Butter a 13-by-9-inch glass baking dish.
Place the cream cheese milk and butter in a saucepan and cook, stirring, over low heat until the cheese has melted. Place mashed potatoes in a large bowl and stir in cheese mixture. Add the jalapenos, corn salt and pepper. Mix well and soon into the baking dish. Bake about 30 minutes. NOTE: wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skins. Typed by: Brenda Adams<adamsfmle@...>, please let me know if there are errors. Posted to mc-recipe 8/15/96 Source: Linda Glick Conway: Country Inns and Back Roads Cookbook, recipe comes from Grant Corner Inn in Santa Fe, New Mexico
Recipe By : Grant Corner Inn, Santa Fe, New Mexico