Welcome to our super yummy comfort food: the coconut yogurt mashed potato recipe. For those moments when all you care-for is for some creamy, rich, satisfying comfort food – and some mashed potatoes seem the only way to go + it’s a gluten and dairy free recipe.

Who knew that something as simple as tossing a few spuds into a pot of boiling water, later to be mashed, could be so much soothing… happy times! There’s a whole world of creamy mashed goodness waiting to be explored.

Here we go with another one-of recipe. That’s right, one-of ‘cause it’s roughly concocted with leftovers and/or scratch, so, technically, it’s one of a kind recipe – the “irripetibili” (unrepeatable) as my Mom likes to call it.

“Necessity is the mother of invention”.

Italian Cooking and the Art of Improvisation

Have you ever thought about improvisation in cooking? Let’s talk a bit about Italian Cooking and the Art of Improvisation.

If the heart of Italy is the kitchen, the secret ingredient is improvisation: cheers to the “ad-libitum” style!

Spontaneity is the very beating rhythm of the Italian ways of cooking that – when paired with a generous pinch of simplicity, and creativity, into prepping with what you have at hand – makes for a delightful (never ending) series of Italian No-Recipe recipes: the “irripetibili”.

The authentic Italian cooking is more of a lifestyle philosophy, nothing to do with specific ingredients. To embrace it, just follow these 3 steps:

1. Locavore – use what you have at hand “mostly locally”, preferably from a known source (meaning you know the farmers).
2. Inclusive – translates into “all ingredients are welcome”, from exotic to scraps and leftovers. And
3. Zero waste – Prepare from scratch and do not waste food, especially bread… never!

“Waste not, want not”…

My Mom – for that matter – is an expert. Class 1939, classic southern Italian upbringing, always happy to accommodate new ingredients into her kitchen; while my Dad goes for very local/traditional foods.

Her latest creation (surprisingly father’s approved) was a “Pasta e fagioli rosata” (pasta with cannellini beans in a pinkish sauce) seasoned with Kala Namak (oh yeah! the Himalayan black salt), a real success. And know, that she has fully embraced its savouring power, the black salt finds its way into minestrone, panzanella salad and counting… Italian cooking at its best!

By the way, it’s no point in asking her for the recipe, she’d look at you and answer “ma quale ricetta, ho cucinato con quello che avevo a portata di mano!” (What recipe, I cooked with what I had at hand!).

Recipe for Coconut Yogurt Mashed Potato

Finally here comes the recipe for Coconut Yogurt Mashed Potato.

[servings: 3 + | total time: 40 min. | difficulty: super easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

• 5 potatoes medium-small (boiled)
• 2 tbsps corn oil (organic, cold pressed)
• 1 tbsp coconut oil (organic, unfiltered)
• 120 g coconut yogurt (plain, no sugar added)
• 2 pinches sea salt (generous)
• 2 rounds peppercorn mix (freshly ground)

Directions

1. Peel and mash the potatoes while still warm. I prefer to smash-up the spuds with a fork: I love the lumps.
2. Add the oils while mixing with the fork.
3. Once seasoned with salt and pepper, I decided to add some moisture, and the yogurt came very handy.
4. The result was magic: a fluffy, creamy mashed goodness.

The creamy potato were for an improvised dinner with my sister and nephew, paired with a fried crunchy cod fillet (gluten-free crust of course), a real success.

Notes & Variation

About the ingredients.

• The potatoes I’ve utilised are patate rosse (red potatoes) from Lazio region. Just use the ones you know and like.
  • I’ve boiled them peeled (and cut into even chunks) in salty water, around 20 minutes.
• The fats are organic, cold pressed, and kept in dark glass bottles (or tin).
  • For warm and/or cold dressings, I use oils like avocado, sunflower, or hemp.
  • for frying: high oleic sunflower seeds oil, or clarified butter.
  • The quantities listed in this recipe were limited to the amount I had available, still it came out gorgeous.
  • Plain coconut yogurt, no sugar added, worked magic.
• Seasoning
  • The sea salt used was from Sicily + I always have at hand also some gourmet salt like “fleur de sel marin” from Cervia (Italy) or Guerand (France).
  • The peppercorns mix, was made of black, white, green, and pink peppercorns (supermarket).

Variations

• Roots and other tubers. The mashed potatoes pair well with leftovers like baked sweet potatoes, or celeriac.
• For a cheesy touch.
  • The real Italian Southern touch comes from our stagionati di capra o pecora (hard-aged cheeses made from goat or sheep’s milk) like “ricotta salata”, pecorino or caciotta di capra. They deserve their popularity, since nothing beats the umaminess they add, nothing!
  • If you cannot find an Italian one, check the Spanish Manchego, muy bueno!
  • For a plant-based version, try-out our Ottimo grattugiato, simply delicious.

That’s all for know, hope you’ll enjoy this recipe and Buon Appetibilis!

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ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.