Fufu Corn Mashed Potatoes Recipes

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.

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.

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
• Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.

Steps:

• Peel the yams or sweet potatoes and cut into small sized chunks. Using a masher or electric blender mash until smooth and lump free. Add nutmeg and salt and pepper to taste.
• Using wet, clean hands shape mixture into baseball sized balls.

Steps:

• Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
• Cook potatoes and garlic in boiling salted water until tender.
• Drain potatoes, reserving about a half a cup of liquid.
• Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
• Set aside.
• Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
• Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
• Whip the potatoes with the mixer along with cream, browned butter and sour cream.
• Add additional potato cooking liquid as needed.
• Fold in corn kernals, season with salt and pepper.
• Mix in chives or scallions if using.

Steps:

• Bring 6 cups of water to a rapid boil in a large, heavy pot.
• Combine the two ingredients and add to the water.
• Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.
• When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
• Serve on a large platter alongside a soup or stew.

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.