Cheesy mashed potatoes with crispy bits of sweet corn and Japanese rice seasoning. Spice up you next batch of mashed potatoes with this recipe!
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.Print
Cheesy Mashed Potatoes with Corn & Furikake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: gluten-free, sides
- 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
- 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.
1. Feel free to use your favorite cheese in this recipe and substitute the furkikake with your favorite spice blend![br][br]2. Add more cheese if you want cheesier mashed potatoes!
What do you like to add to your mashed potatoes?