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Mom's Cheesy Mashed Potato and Corn Casserole

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“When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.”

Ingredients Nutrition

  • 6 medium potatoes (Idaho or Russet)
  • 34 cup milk
  • 4 tablespoons butter
  • 1 teaspoon salt (for the water to cook the potatoes)
  • 2 (15 1/4 ounce) cans corn, drained well
  • 2 cups cheddar cheese, shredded (mild)
  • salt and pepper (to taste)


  1. Preheat oven to 350 degrees.
  2. Peel the potatoes and cut them into quarters.
  3. Put the potatoes in a pan and just cover them with cold water. Add salt.
  4. Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
  5. Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
  6. Season potatoes with salt and pepper to taste.
  7. Grease the bottom of a 9x13 pan.
  8. Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
  9. Cover the corn with the mashed potatoes.
  10. Sprinkle the top of the mashed potatoes with cheese.
  11. Bake for 20 minutes and serve with a serving spoon.

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