Jonathan and I are big fans of covering our mashed potatoes corn.
Do you guys do that too?
Well if you don’t, you’re missing out on something special and we’re such hardcore fans of this combo we decided to make a special recipe with the idea. These are our green chili mashed potatoes made in a slow cooker with corn and enough butter to sink a ship! Try this out as a side dish this week or save it for Thanksgiving.
Peel and dice your potatoes and then place in the bowl of your slow cooker. Rinse the diced potatoes to get rid of any excess starch.
Pour in the milk and the cover and cook until fork tender, about 6 to 8 hours on low and 3 to 4 hours on high.
Once soft, add the butter, salt pepper, and more milk as needed, and smash until smooth.
Add the diced green chilies and corn to the potatoes and stir until evenly combined.
Serve with an extra pat of butter because, well, it’s delicious!
Serve your green chili mashed potatoes immediately or keep warm in your slow cooker until ready to serve.
- 2 pounds russet potatoes, peeled and diced
- 1 1/2 cups whole milk
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 (4 oz) can green chilies, drained
- 1 (12 oz) bag frozen corn, thawed
- Place the potatoes in the bowl of your slow cooker. Pour in the milk, cover and cook until fork tender, on low for about 6 to 8 hours or on high for about 3 to 4 hours.
- Once soft, add the butter, salt and pepper, and mash until smooth. Stir in the corn and green chilies. Keep warm in slow cooker until ready to serve.
