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)

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

Calories:

140 (29% from fat)

Fat:

4.5g (sat 2.3g,mono 1.7g,poly 0.4g)

Protein:

2.6g

Carbohydrate:

24.1g

Fiber:

2.3g

Cholesterol:

4mg

Iron:

0.8mg

Sodium:

324mg

Calcium:

13mg