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Corn Mashed Potatoes

Corn Mashed Potatoes

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

Cooking Light DECEMBER 2008

  • Yield: 8 servings (serving size: 1/2 cup)

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. 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.

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
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Corn Mashed Potatoes Recipe

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