Ethiopian Mashed Potatoes

Celticevergreen's Note:

This recipe combines many flavors of Ethiopia and makes a great side dish for meals where you would normally serve regular mashed potatoes.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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 #1165671]

I am not trying to pick on you, Celtic... but your recipes are entirely in the wrong place. Ethiopians don't cook with coconut milk - we don't even know it. Neither is mashed potatoes a dish eaten in Ethiopia. Try again!