Ethiopian Mashed Potatoes

Name: Ethiopian Mashed Potatoes
Ingredients: 2 1/4 cups baking potatoes, diced and peeled; 1 3/4 cups sweet potatoes, diced and peeled; 1 cup frozen whole kernel corn, thawed and drained; 3/4 cup light coconut milk; 1 tablespoon olive oil; 1 tablespoon butter; 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon ground turmeric

9 ingredients

2 steps

Ingredients

2 1/4 cups baking potatoes, diced and peeled
1 3/4 cups sweet potatoes, diced and peeled
1 cup frozen whole kernel corn, thawed and drained
3/4 cup light coconut milk
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric

Directions

1

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.
2

Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.