2While this is cooking, within the last 10 min. Start the mashed potatoes by, combining the evaporated milk (you may add some water to this, depending on how stiff you like your potatoes), butter, and garlic salt. Then add the potato flakes, as directed on the box.
3While the liquid is heating for the potatoes, combine the mexican corn ingredients in a small pot, and cover, cooking on med/high.
4Serve salsbury steak patties over the potatoes with the corn on the side, and volia!