Is there anything quite as satisfying as potatoes with dinner? I just love all forms of potatoes – baked, fried, mashed, even boiled!
Unfortunately, the starch in potatoes is really not all that easy to digest for many folks. Especially these days with so many people suffering from digestive complaints of all kinds, starch can be a real pain – literally!
The problem is with the starch molecule itself. Each starch molecule is comprised of hundreds of monosugars connected in long, branch-like strands. It takes much digestive work to break down the starch molecule and, as a result, much of it goes undigested in most cases. For those with an imbalanced gut, the undigested starch is the perfect food for pathogens and they grow and produce toxins which cause a variety of unpleasant symptoms in susceptible individuals.
If you enjoy potatoes but find that they trigger digestive or autoimmune symptoms, it might be worth it for you to try your hand at fermenting them.
We like fermented potatoes in our home to simply add that probiotic element to a meal of primarily cooked foods. Adding enzyme rich, live food to your meals is nothing short of miraculous for boosting immunity and improving nutrient absorption.
If you’ve been wanting to make a fermented dish at home for the first time, this would be an easy one to start with!
Fermented Potatoes (adapted from Nourishing Traditions)
4 cups cooked, peeled, organic, Yukon Gold or sweet potatoes
2 cups plain yogurt or kefir
1 Tbl sea salt
Bake or boil potatoes and then mash them in a large glass bowl. Do not microwave. With a handheld mixer or food processor, blend well with yogurt and sea salt. Cover with a clean, cotton cloth and secure with a rubber band. Leave the covered bowl on the counter for 2 days and then refrigerate. Fermented potatoes will last about a month in the refrigerator.
Serve with steak as an enzyme rich side dish or with any meal where potatoes work well. Fermented potatoes may be slightly warmed on the stove before serving, but take care not to warm them too much or enzymes and probiotics will be lost.
Sarah, The Healthy Home Economist