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Corn Mashed Potatoes

Yield 8 servings (serving size: 1/2 cup)
This quick and easy side dish incorporates a quartet of common Ethiopian tastes: coconut, corn, potatoes, and earthy spice.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Aquavit, New York, NY