Corn Mashed Potatoes

This quick and easy side dish incorporates a quartet of common Ethiopian tastes: coconut, corn, potatoes, and earthy spice.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 29 %
Fat 4.5 g
Satfat 2.3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 24.1 g
Fiber 2.3 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 324 mg
Calcium 13 mg


2 1/4 cups diced peeled baking potato
1 3/4 cups diced peeled sweet potato
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


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.

Marcus Samuelsson,

Aquavit, New York, NY,

Cooking Light

December 2008
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