Ethiopian Mashed Potatoes Recipe #343891
This recipe combines many flavors of Ethiopia and makes a great side dish for meals where you would normally serve regular mashed potatoes.
40 min | 15 min prep
SERVES 4
- 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
- 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.
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5 stars