Tropical Sweets and Reds Mash

Peel and cut all the potatoes into 1-inch chunks. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are fork tender. Drain the water and return potatoes to the pot over medium-low heat. Stir the potatoes around, letting the small amount of water sizzle away, about 30 seconds.

Remove from heat and add butter and coconut milk to the potatoes. Mash, using a potato masher or a large fork, adding salt and pepper to suit your taste. Transfer to a small bowl to serve.

Goes great with Coconut-Almond Crusted Tilapia! (Found in my recipe box with same photo.)

Note: I didn’t peel the red potatoes, but I did peel the sweet potato. I’ll leave the option to peel up to you.