Mashed Taters, Corn & Green Beans Recipe

Mashed Taters, Corn & Green Beans

Serves 4

Ingredients

Mashed Potatoes

• 1 kg (2.2 lb) potatoes, peeled and cut

• 3 tbsp butter

• ½ cup milk (warm)

• Salt & black pepper, to taste

Vegetables

• 1½ cups corn kernels (fresh, frozen, or canned—drained)

• 1½ cups green beans, trimmed and cut

• 1 tbsp butter or olive oil

• Salt & pepper, to taste

Optional Add-Ins

• 1–2 cloves garlic (boiled with potatoes or sautéed)

• Splash of cream instead of milk

• Chopped parsley or chives

• Shredded cheddar cheese

Instructions

1. Cook the potatoes

   • Place potatoes in salted water.

   • Bring to a boil and cook 15–20 minutes until fork-tender.

   • Drain well.

2. Mash the taters

   • Add butter, warm milk, salt, and pepper.

   • Mash until smooth and fluffy. Cover to keep warm.

3. Cook the vegetables

   • Boil or steam green beans for 5–7 minutes until tender-crisp.

   • Add corn for the last 2 minutes to heat through.

   • Drain, then toss with butter or olive oil, salt, and pepper.

4. Serve

   • Spoon mashed potatoes onto plates.

   • Top or side with corn and green beans.

   • Finish with herbs or cheese if using.

Variations

• One-pan skillet version: Mash potatoes, then gently fold in corn & green beans with extra butter.

• Creamy casserole: Mix everything together, top with cheese, bake at 190°C / 375°F for 20 minutes.

• Southern style: Add bacon bits and a touch of garlic powder.