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|8 oz||Coconut milk|
|1 tbsp||Olive oil|
|1/2 tsp||Chili powder|
|Black pepper to taste|
|Salt to taste|
Yield: 4-6 servings
Preheat your oven to 375F then start your mash potatoes by cutting the potatoes into quarters (skin on) and place them in a pot. Fill the pot with water, making sure it covers the potatoes by about 4 inches. Bring the water to a simmer and let the potatoes cook for 20-30 minutes, or until they are fully cooked and tender.
While your potatoes are boiling, bring a saute pan up to med high heat with oil and add in your small diced onion and minced garlic, cook until translucent.
Cut your squash and radish into 1/2 inch diced cubes, and saute until tender. Season with spices.
When potatoes are finished, bring coconut oil to a simmer in a separate pan. Using a fork or a whisk, mash the potatoes to a desired consistency. Pour in the coconut milk and carefully fold it into the mashed potatoes. Season to taste, then set mixture aside.
In a pie pan or baking dish, place a 1 inch layer of mash potatoes until the surface has been covered. Fill in the pan with the stuffing and evenly distribute the filling.
Spread the remaining mashed potatoes evenly over the top, creating a smooth layer. Place the dish in the oven and bake for 25-30 minutes, checking every 15 minutes to ensure the desired readiness and a golden, roasted layer on top. Remove from the oven and allow it to rest for 15 minutes. Serve and savor!