Isn’t it fun when you totally wing a recipe and it turns out great? These Layered Mashed Potatoes are just one of those recipes. These were so good. If you are looking for a spin on your mashed potatoes for Thanksgiving, these Layered Mashed Potatoes are a great looking side and have a great Mexican flair to them. These potatoes were so good that my wife ate them. My wife always says she does not like mashed potatoes and never tries them. She tried these and loved them. Be like Mike from the old Life cereal commercial, try them and you will LOVE them, not just like them.
These Layered Mashed Potatoes essentially have 4 layers. The bottom layer is the first half of the traditional mashed potatoes. The mashed potato layer is then covered with a wonderful layer of smoked gouda cheese. The 3rd layer is some spiced corn. The final layer is the remaining mashed potatoes. I guess you could say there is a 5th layer because I topped this final mashed potato layer with some cheddar cheese. There is so much flavor in each of the layers. Every layer can stand on its own. But when put together, they are crazy good. Is that an expression food critiques would use?
It should be noted that these layered potatoes can be made as decadent as you desire or really lightened up. Traditional mashed potatoes use butter and heavy cream for their richness and creamy texture. To lighten them up, as I did here with these potatoes, I substituted coconut milk for the heavy cream. Coconut milk is the perfect substitute. They add their own creaminess. I do not believe you will notice the difference and you certainly will not notice it because of all the other flavors in this recipe.
The spices for the corn and cooking in the skillet.
The layering of the potatoes, cheese and spiced corn.
The Layered Mashed Potatoes plated.
- 3 pounds boiling potatoes, such as Yukon Gold
- Kosher salt
- 1 1/2 cups coconut milk
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Spanish Smoked Paprika
- 1 teaspoon Spanish Sweet Paprika
- 1 teaspoon garlic
- 2 teaspoons adobo seasoning
- 1 leek, use the top 3/4’s (the white part and a little green), rough chop
- 1 tablespoon canola oil
- 12 – 16 ounces corn (fresh if you can find it)
- 6 ounces smoked gouda, sliced
- 3 – 4 ounces cheddar cheese for garnish
- Peel the potatoes and cut them into small pieces.
- Place them in a large pot of boiling salted water.
- Simmer uncovered for 10 to 12 minutes, until the potatoes are tender.
- Drain the potatoes in a colander and put them in a mixer.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using the paddle attachment, break the potatoes up and at low speed slowly and add the hot milk/butter mixture a little at a time.
- Keep adding the mixture until the potatoes are very creamy.
- Salt and pepper and combine.
- Meanwhile, in a skillet, heat the oil until warm.
- Add the leek and the spices.
- Cook until the leek is softened, about 5 minutes.
- Add in the corn and cook another 5 minutes or so until the corn is a little charred. Set aside.
- In a baking dish, start by taking 1/2 the mashed potato mixture and smooth out across the bottom.
- Next add the sliced gouda evenly along the top.
- Next, spread the corn mixture over the cheese.
- Add the remaining mashed potatoes over the corn.
- Top with a little cheddar cheese.
- Bake in a 325 degree oven for 15 – 20 minutes.
- Serve and enjoy!