Hola Mexican mashed potatoes!
OK so you can’t make mash look great in a pic (sorry!) but if the taste is amazing, who cares!
Try this ‘Mexican’ style mash of potatoes with sweetcorn, loadsa garlic and a good splash of cream 😉
It’s the perfect side dish to accompany your favourite Cajun chicken – or even gives a twist to your favourite bangers and mash! But to be honest it tastes just as good a meal in one, thanks to the crunchy corn, garlicky twang and creamy velvety mash.
Recipe (serves 4 as a side)
1 tbsp olive oil
4 large potatoes or 8 small-medium ones
2 corn on the cobs or 1 x 325g tin sweetcorn, drained
1 white onion, chopped
2 large, fat cloves of garlic
Good knob of butter
Salt and pepper
Coriander to finish (optional)
Wash your potatoes well and roughly chop into large chunks – oh yes, we’re not bothering to peel them! It adds flavour and texture, but just make sure they’re clean. Put into a pan filled with cold water, season well with salt and bring to the boil. Cook for around 15 minutes until soft. Drain, leave to steam dry for 5 minutes then mash well.
While the potatoes boil, heat the olive oil in a frying pan and fry the onion for ten minutes until soft. Add in the garlic, fry again for another 2 minutes, then add in the corn, butter, cream, milk and some salt and pepper. Bring to a gentle simmer and cook for 5 minutes.
Stir the sweetcorn mix into your mash and top with some chopped coriander.
Either serve immediately or alternatively, you can pop the mash into an oven dish, top with a knob of butter and cover with foil, then keep in the oven at 80c until needed.