Corn, Cheddar and Jalapeno Mashed Potatoes Print

Side Dishes & Soups,

For a smoky touch, grill an ear or two of corn then cut the kernels from the cob for these Southwest-style potatoes – a perfect accompaniment with barbecued ribs or tri-tip.

  • Prep Time

  • Cook Time

  • 6



  • 1 3/4 cups water
  • 1 cup milk
  • 3 tablespoons margarine or butter
  • 1 tablespoon diced canned jalapeno peppers
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 2 cups Idaho® Spuds™ Classic Flakes
  • 1 cup frozen corn kernels, thawed, or cooked corn
  • 1/2 cup shredded Cheddar cheese


  1. Heat water, margarine or butter, jalapeno peppers, Worcestershire, garlic salt and cumin to boiling in a medium saucepan.
  2. Remove from heat.
  3. Add Milk. Stir in potato bits, corn and cheese with a fork until mixture is just combined, about 15 seconds. Let stand for 1 minute.
  4. Fluff with a fork and serve.

Nutritionals per serving

230 calories, 10g fat, (3.5g sat. fat), 15mg cholesterol, 7g protein, 28g carbohydrates, 350mg sodium, 2g fiber