Roasted corn mashed potatoes

A Southwestern variation on mashed potatoes. I usually use Idaho potatoes and fresh roasted corn ears, but a version with the equivalent amount of red potatoes works very well. If fresh corn ears are not available, this recipe also works pretty well with frozen bagged corn kernels.

Close-up photo of roasted corn mashed potatoes.

Makes: 6 servings
Time: About 40 minutes


  • 6 medium-sized Idaho potatoes. Do not peel.
  • 4 ears of roasted corn, or 2 cups of roasted corn*
  • 1 medium-sized red onion, diced
  • 1 tablespoon of minced fresh garlic, or 4-5 roasted garlic cloves
  • 4 tablespoons of mixed red and green sweet peppers, chopped finely
  • 1 jalapeno pepper, diced, amount to your taste
  • 1 cup of Monterey Jack cheese
  • .25 stick butter
  • 2 teaspoons of mild or medium red chili powder


  1. Roast 4 ears of corn, and shear off the nibblets. Set aside
  2. Sauté the onions until they begin to brown, then add the peppers and fresh garlic and continue to saute a few minutes more to soften the peppers. Set aside
  3. Boil the potatoes until done
  4. Drain the potatoes and rough-mash them by hand
  5. Combine all ingredients and mix by hand

Roasted corn mashed potatoes.

*If fresh corn is not available, frozen bagged corn works pretty well as a substitute. I put 2 cups of the frozen corn into a hot cast-iron skillet with a little oil to prevent sticking, and pan-roast the corn. Using hard-frozen corn keeps the corn kernels from getting mushy before they roast and brown in the pan.



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