Print

Fermented Potatoes Recipe

This recipe for fermented potatoes made with white or sweet potatoes are an enzyme and probiotic-rich side dish that adds resistant starch that is more easily digested and shown to reduce belly fat.

Author Sarah Pope MGA

Ingredients

  • 4 cups white potatoes preferably organic
  • 2 cups whole milk yogurt plain, preferably organic
  • 1 Tbl sea salt

Instructions

  1. Peel the potatoes. This greatly reduces the chances for fermentation mold. Bake or boil potatoes and then mash them in a large glass bowl. Do not microwave.

  2. With a handheld mixer or food processor, blend well with yogurt and sea salt. 

  3. 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.

  4. Fermented potatoes will last about a month in the refrigerator.

  5. Serve fermented potatoes with steak as an enzyme rich side dish or with any meal where potatoes work well.

  6. 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.

Recipe Notes

Yukon Gold potatoes make for the tastiest dish! Sweet potatoes may be substituted for the white potatoes if desired.

Store bought or homemade kefir may be substituted for the yogurt. Coconut kefir may also be used for a dairy free version.