Would you believe me if I told you that the first dish I learned how to cook well was mashed potatoes? Ok, so maybe I didn’t actually make it from scratch and used potato flakes instead, but don’t tell anyone!
At a young age, I knew that mixing in some “fixins” to my mashed potatoes would knock it out of the park. Don’t get me wrong, there’s a time and a place for garlic mashed potatoes with gravy. But mashed potatoes with some sautéed onions and chopped Chinese sausage blew my mind. And I did all of this before bacon + mashed potatoes was even a thing!
Some of you may be happy to know that I no longer cook mashed potatoes by pouring flakes into a bowl and mixing it hot water. However, I still haven’t shaken off that habit of mixing additional veggies into my mashed potatoes. This time, I mixed in a bit of fresh, sweet corn kernels. I might as well shove as much corn as I can into my dishes before they’re out of season (sigh). As for the furikake, well, I just add to everything now. I’m not even exaggerating.
Cheesy Mashed Potatoes with Corn & Furikake
Ingredients
- 3 large russet potatoes, ~2 lbs/1 kg
- 2/3 cup 75g shredded Gruyère cheese (or any kind of cheese)
- 1 cup 110g fresh yellow corn kernels
- 1 TBS olive oil
- salt and pepper to taste
- furkikake, Japanese rice seasoning for topping
Instructions
- Peel the potatoes, and chop them into large chunks. Place the potatoes in a small pot, and fill it with water so that there is about an inch of water above the potatoes. Bring the potatoes to boil.
- While the potatoes are cooking, heat a small skillet with the oil over medium-high heat. Once the skillet is hot, add the corn kernels and cook for a few minutes, or until the kernels turn into a vibrant yellow. Add a pinch of salt to draw out the corn’s sweet flavor.
- Once the water in the pot has boiled, leave it for another few minutes until the potatoes can be pierced with a fork. Drain the boiling water, and place the potatoes in a large bowl. Use a masher or a wooden spoon to mash the potatoes. Stir in the cheese and corn. Add more salt and pepper to taste.
- Serve the mashed potatoes with some furikake on top. Enjoy while warm!
- Refrigerate any leftovers in an airtight container.
Notes
What do you like to add to your mashed potatoes?
Angie@Angie's Recipes says
A wonderful side dish!
Lisa says
Thanks, Angie!
Jeanette | Jeanette's Healthy Living says
I love furikake – great idea putting it on mashed potatoes!
Lisa says
The furikake just adds so much flavor to anything!
Kimberly says
What an interesting combo!
My mom LOVES mashed potatoes and corn together so this will definitely be a side dish for an upcoming family dinner … and the addition of the Gruyere? YES, please!
I’d also love to try your mashed potatoes with sautéed onions and Chinese sausage too!
Lisa says
Thanks, Kimberly! I think corn just adds the perfect bit of sweetness to mashed potatoes!
Arman @ thebigmansworld says
Lisa, I’m sending my blend (Meghan, who blogs at cleaneatsfastfeets) here- We have been on the lookout for another cheese and potato fan!!!!!!
Lisa says
YES!! Let me know what you think!
Umm Haneefah @The Halal Gourmet says
I can forgive you for the potato flakes since you brought this unique Japanese rice seasoning idea. Intrigued.