Recipe courtesy of Sam Choy

Kahuku Corn Smashed Potatoes

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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3 pounds potatoes, peeled and cut into 1-inch cubes

1 1/2 teaspoons salt

8 tablespoons (1 stick) unsalted butter

1 large onion, diced

1/2 teaspoon ground cumin

5 cloves garlic, peeled and minced

2 1/4 cups fresh corn kernels

3/4 cups milk

Salt, to taste

Pepper, to taste

1 1/2 teaspoons finely chopped fresh cilantro, for garnish


  1. Place the potatoes in a pot. Cover with water and add the salt. Bring to a boil and cook until tender. Meanwhile, heat the butter in a small skillet and saute the onion, cumin and garlic until the onion is translucent, about 3 to 4 minutes. Add the corn and cook for 2 more minutes. Add the milk and simmer for 1 or 2 minutes, the season with salt and pepper.
  2. Remove the potatoes from the heat and drain. Mash the potatoes and add the corn mixture. Serve hot, garnished with cilantro.
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