Cheddar, Corn and Salsa Mashed Spuds

Lynnda Cloutier


Cheese, potatoes and salsa, a winning combo
Source: Unknown


☆☆☆☆☆ 0 votes

30 Min
5 Min
Stove Top


Add to Grocery List

  • ·
    2 1/2 lbs.n russet potatoes, peeled and cut in half, about 2 1/2 lbs.
  • ·
    1/4 cup milk or half and half
  • ·
    6 tbsp. butter
  • ·
    1/2 tsp. salt
  • ·
    1/2 cup salsa
  • ·
    1/2 cup corn kernels
  • ·
    1 cup shredded cheddar cheese
  • ·
    thinly siced green onions for garnish

How to Make Cheddar, Corn and Salsa Mashed Spuds


  1. Put potatoes in large pot and over with water. Bring to a boil, then reduce heat to low and cook til tender, about 20 minutes.
  2. Meanwhile, put milk, butter and salt in pan. Bring just to a simmer over low heat, don't boil. Remove from heat and stir in salsa and corn.
  3. When potatoes are cooked, drain well, then return them to the pot. Shake pot over low heat for about 30 seconds to dry them out. Remove potatoes from heat and add hot milk mixture. Mash the potatoes til fluffy. Fold in cheese. Sprinkle with green onions. Serves 6

Printable Recipe Card

About Cheddar, Corn and Salsa Mashed Spuds

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American

Show 4 Comments & Reviews

19 Summer Side Dishes Recipe

19 Summer Side Dishes

Kitchen Crew @JustaPinch

It’s finally summertime - which means it’s time for some of our favorites! Pasta salad, potato salad, fruit salad, chicken salad, coleslaw, macaroni salad, baked beans and more, it might...

Who Invented Potato Salad? Recipe

Who Invented Potato Salad?

Kitchen Crew @JustaPinch

Ahhhhh, summer. The time for pool parties, backyard cookouts, tan lines, and memories that last a lifetime. What better food to accompany your freshly grilled burgers and hot dogs than...