Corn Mashed Potatoes

Queen Dana's Note:

From Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860097

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 ¼ cups baking potatoes , diced and peeled
• 1 ¾ cups sweet potatoes , diced and peeled
• 1 cup frozen whole kernel corn , thawed and drained
• ¾ cup light coconut milk
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon ground turmeric

Directions:

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.

Reviews

[Chef #339672]

This dish tastes just like Sweet Potato Mulligatawny Soup - which I loved, too. Not only a great curry dish, but also a nice variation on mashed potatoes. I think I followed the recipe exactly this time (except that I didn't peel the potatoes), and I won't change a thing when I make it again.