Coconut Nut Potatoes

The very best mashed potatoes you will ever eat. I love them and I have not found one person that does not just die for them. They are amazing. Savory, sweet, and creamy. It does not get better.

Coconut Nut Potatoes
  • For the Potatoes:
  • 12 to 15 medium potatoes
  • 2 cups sour cream
  • 2 cups mozzarella cheese, shredded
  • 8 oz. pkg. cream cheese, brought to room temperature
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ½ cup butter, brought to room temperature
  • -
  • Topping:
  • 3 cups pistachios or pecans
  • 2 cups cooked red quinoa
  • 2 cups coconut
  • 1 tablespoon rosemary
  • 1 teaspoon salt
  • 2 cups dark brown sugar
  • ⅓ cup whole grain flour
  1. Potatoes:
  2. Place whole potatoes in a pressure cooker and cook for 8 minutes on high pressure. Let pressure down using the natural release method and then peel and place in a large bowl. Add the remaining ingredients, mash, and mix well. Place in a large baking dish and top with nut and grain topping.
  3. -
  4. Topping:
  5. Place all ingredients except the quinoa in a food processor and process until fine. Mix with the cooked quinoa in a large bowl. Spread mixture on top of potatoes and bake in a preheated 350 degree oven until the topping is golden brown and potatoes are bubbly.