ARGENTINE POTATO AND CORN CASSEROLE
3 cups boiled mashed potatoes pepper to taste 3 cups full cream milk 3 cups corn niblets 200 gm butter 1 tsp garlic powder salt to taste
Mix half the quantity of the butter in the hot mashed potatoes and also add half the quantity of the milk.
Blend well with a fork so that the potato mixture is fluffy, Place this in a baking dish. Also add salt and pepper to taste when you are mixing the butter into the hot mashed potatoes .
Now blend the corn to a coarse paste using the remaining milk. Pour over the creamy potato layer and lace with the remaining butter.
Bake in an oven at 160 degree C for 15 minutes. Serve hot.
Argentine potato and corn casserole Italian stovetop skillet pizza