Potato and Corn Casserole | Pastel de papa con eliote

Makes one 8×8 casserole Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn? NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter. Ingredients: 5 russet potatoes (3 lbs), peeled and boiled 1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy) 3/4 cup melted butter 2 tsp garlic salt pepper salt 2 cups frozen corn, thawed 2 Tbsp minced parsley Method: 1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy. 2. Put potato mixture in a buttered casserole dish. 3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk …