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Cowboy Mashed Potatoes

Quick, easy and delicious, this cowboy mashed potatoes recipe includes corn and carrots.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 1698.8 kcal

Equipment

  • 1 Large Pot For boiling potatoes and vegetables.
  • 1 Colander For draining cooked ingredients.
  • 1 Potato Masher To achieve desired potato texture.
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 pound red potatoes
  • 1 pound Yukon Gold yellow potatoes
  • 12 ounces baby carrots
  • 4 cloves garlic
  • 1 fresh jalapeño chile pepper sliced
  • 1 10 ounce package frozen white corn, thawed
  • ¼ cup butter
  • ½ cup shredded Cheddar cheese
  • salt and ground black pepper to taste

Instructions
 

  • Place potatoes, carrots, garlic, and jalapeño in a large pot and cover with water; bring to a boil over high heat. Cook until potatoes are tender, 15 to 20 minutes. Drain.
  • Add corn and butter; mash until butter melts and potatoes reach desired texture. Stir in cheese, salt, and black pepper. Serve hot.

Notes

For enhanced flavor, consider roasting the garlic and jalapeño briefly before boiling to deepen their aroma and tame the raw edge. Adjust the jalapeño quantity and whether you include seeds based on desired heat level. When mashing, avoid overworking the potatoes, which can lead to a gummy texture; mash just until smooth, then fold in the remaining ingredients. For an even creamier result, a splash of warm milk or cream can be added with the butter. Taste and adjust seasoning generously with salt and fresh black pepper before serving to ensure optimal flavor.