• 1.5 kg large potatoes
  • 190 ml (¾ C) milk
  • 80 ml (⅓ C) butter
  • 250 ml (1 C) sour cream
  • 250 ml (1 C) grated cheddar cheese
  • 1 x 225 g packet streaky bacon, chopped and crisp fried
  • 3 spring onions, chopped
  • 1 x 410 g can Rhodes Whole Kernel Corn, drained
  • Salt and freshly ground black pepper
  • 1 ml (¼ t) ground nutmeg
  • 65 ml (¼ C) parmesan cheese


  1. Peel the potatoes and chop into quarters.
  2. Place the potatoes in a large saucepan of salty water and bring to the boil.
  3. Cook over medium heat until the potatoes are soft and can be poked through with a knife without resistance.
  4. Drain in a colander.
  5. In the same saucepan, place the milk and the butter and bring to the heat.
  6. Return the drained potatoes to the saucepan, and over a low heat, mash with a potato masher, incorporating the milk and melted butter until the mash is smooth and creamy.
  7. Remove the potato mash from the heat.
  8. Stir in the sour cream and 125 ml (½ C) of the cheddar cheese.
  9. Stir in the bacon, spring onions and the Rhodes Whole Kernel Corn.
  10. Season well to taste with the salt, pepper and nutmeg.
  11. Spoon the mashed potato into a casserole dish.
  12. Top the mashed potato with the remaining 125 ml (½ C) cheddar and the parmesan cheese.
  13. Bake the casserole in an oven preheated to 180˚C for about 10 minutes or until the cheese is melted and the mashed potato is heated through.


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