In the realm of culinary delights, fufu corn mashed potatoes stand out as a delectable dish that tantalizes taste buds and evokes a sense of comfort. Originating from various cultures across Africa, fufu is a staple food typically made from boiled and pounded cassava or plantains. When combined with the creamy texture of mashed potatoes and the sweet crunch of corn, this dish transforms into a harmonious blend of flavors and textures. Whether served as a side dish or a hearty main course, fufu corn mashed potatoes offer a satisfying culinary experience that nourishes both body and soul.
Let's cook with our recipes!
CORN MASHED POTATOES
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
- Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
- Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.
MASHED PLANTAINS WITH CHORIZO: FUFU
Steps:
- Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
- Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
- Serve with the Mojo.
BUTTERY MASHED YAMS
Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.)
Provided by realbirdlady
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel the yam and malanga. Remove the peel from the plantains.
- Cut into large (2-3 inch) chunks.
- In a large pot, boil in water until soft, about half an hour.
- Drain.
- Mash slightly.
- Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.).
- Roll into golf-ball sized pieces.
Nutrition Facts : Calories 297.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 52, Carbohydrate 62.4, Fiber 8.8, Sugar 1.1, Protein 3.4
MASHED POTATOES WITH CORN AND CHEESE
The cheese and corn add a boost of flavor to mashed potatoes. For more convenience, purchase refrigerated mashed potatoes. Heat according to package directions; then add corn and cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.
Nutrition Facts : Calories 270 calories, Fat 14g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
MASHED POTATOES WITH CORN AND CHIVES
Steps:
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams
FUFU - CORN MASHED POTATOES
Fufu is the staple vegetable mash served throughout West Africa. This version from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" is an updated flavor-rich version with corn for added texture.
Provided by FLKeysJen
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sweet potato and baking potatoes in a large pot, add water to cover, and bring to a boil. Boil until tender, about 30 minutes. Five minutes before the potatoes are done, add the corn.
- Drain the potatoes and corn and transfer the potatoes to a large bowl. Set the corn aside to cool slightly, and mash the potatoes with a fork. Cut the corn kernels from the cobs, and fold into the potatoes.
- Combine the coconut milk, olive oil and butter in a small saucepan and bring to a boil. Stir the flavored coconut milk into the mashed potatoes, then add the garam masala and salt and mix well.
Nutrition Facts : Calories 421.2, Fat 18.2, SaturatedFat 10.9, Cholesterol 10.2, Sodium 227.1, Carbohydrate 64.5, Fiber 4.4, Sugar 32.1, Protein 5.8
Tips:
- For a creamy and smooth fufu corn mashed potatoes, use Yukon Gold or Russet potatoes.
- Make sure to peel and cube the potatoes into even-sized pieces so they cook evenly.
- Don't overcook the potatoes, or they will become mushy.
- Use a potato ricer or a food mill to get the smoothest, lump-free mashed potatoes.
- If you don't have a potato ricer or a food mill, you can mash the potatoes with a potato masher until they are smooth.
- Add the corn kernels and continue to mash until they are evenly distributed.
- Season the mashed potatoes with salt, pepper, and garlic powder to taste.
- For a cheesy twist, add some grated cheddar cheese or Parmesan cheese to the mashed potatoes.
- Serve the fufu corn mashed potatoes hot with your favorite main course.
Conclusion:
Fufu corn mashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are creamy, smooth, and full of flavor. Plus, they are a great way to get your kids to eat their vegetables. So next time you're looking for a new side dish to try, give fufu corn mashed potatoes a try. You won't be disappointed!
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