Corn Mashed Potatoes

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

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 29%
  • Fat: 4.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 24.1g
  • Fiber: 2.3g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 324mg
  • Calcium: 13mg

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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Corn Mashed Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy