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  • 10servings
  • 20minutes
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound red potatoes

  2. 1 pound Yukon Gold (yellow) potatoes

  3. 1 fresh jalapeno pepper, sliced

  4. 12 ounces baby carrots

  5. 4 cloves garlic

  6. 1 (10 ounce) package frozen white corn, thawed

  7. 1/4 cup butter

  8. 1/2 cup shredded Cheddar cheese

  9. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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