Ethiopian Mashed Potatoes

• 2 1/4 cups baking potatoes, diced and peeled
• 1 3/4 cups sweet potatoes, diced and peeled
• 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

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.

baking potatoes, sweet potatoes, kernel corn, light coconut milk, olive oil, butter, curry powder, salt, ground turmeric

Taken from www.food.com/recipe/ethiopian-mashed-potatoes-343891 (may not work)