Coconut Mashed Potatoes

stock photo

Rich and ooooooooo sooooooo yummy!!!! And healthy too!!

Approximately 2 pounds of your favorite mashing potatoes, do not peel
1/4 cup coconut oil
2 tablespoons butter or ghee
1 cup coconut milk*, room temperature
Salt and pepper to taste

Steam the potatoes until very soft. Mash the potatoes (peel and all) and the oil and butter with a mixer or a potato masher until smooth. Add the coconut milk and salt and pepper and continue to mash until all is mixed.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Tammy, Cape Girardeau, MO

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Published on August 1, 2009

(11 votes, average: 3.91 out of 5)

2 Comments

Sarah August 3, 2009 at 10:25 am - Reply

Haha! Well, thanks for sharing. Those variations sound really good!

bert August 3, 2009 at 9:02 am - Reply

ok, you busted my secret — now try your mashed potatos as filling for an Indian samosa …

• some fresh garllc, not smashed by diced carefully into 2mm pieces (at least 1 clove per potato — I add 2, about half a cluster, but I like garlic)

• some fresh ginger, again finely diced into 1mm cubes, about a teaspoon

• a splash of turmeric, a companion (harmonizer) for garlic and ginger, to boost the color if for no other reason, and the other reasons are aplenty!

• if you want … warm up the oil first, with a few red chili peppers, adding cumin seeds, cayenne, etc. as well, to remineralize the oil and raise its energy level to that of a "masala" 

• a fistful of freshly chopped parsley

• ½ cup of green peas

• boil with raw (agricultural) sea salt, like SEA-90.

arghhh!

Coconut Mashed Potatoes