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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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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!
# Posted By bert | 8/3/09 9:02 AM
Haha! Well, thanks for sharing. Those variations sound really good!
# Posted By Sarah | 8/3/09 10:25 AM

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