Mashed potatoes get all the attention, but taro root makes a purple-tinged, faintly nutty mash that deserves a spot at the table too, especially once coconut milk gets stirred in.
Ingredients
- 1.5 lbs taro root, peeled and cubed
- 1 cup full-fat coconut milk
- 2 tbsp coconut oil
- 2 garlic cloves, minced
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp white pepper
- 2 tbsp chopped chives, for garnish
Instructions
- Place cubed taro root in a large pot and cover with cold salted water.
- Bring to a boil, then reduce heat and simmer for 18-20 minutes until very tender when pierced.
- Drain well and return taro to the pot.
- In a small pan, warm coconut oil over medium heat and saute garlic for 1 minute until fragrant.
- Add garlic, coconut milk, turmeric, salt, and white pepper to the taro.
- Mash with a potato masher until smooth and creamy, adding more coconut milk if needed for consistency.
- Taste and adjust seasoning, then garnish with chives before serving.
Nutrition Facts (per serving)
| Calories | 245 |
| Total fat | 14g |
| Total carbohydrates | 29g |
| Dietary fiber | 5g |
| Protein | 2g |
| Sodium | 320mg |
Why This Is Good for Your Gut
Taro's starch granules are small and tightly packed, which slows their breakdown and leaves a meaningful share classified as resistant starch by the time it reaches the colon. There it becomes food for butyrate-producing bacteria such as Roseburia intestinalis, while the mucilage naturally present in taro adds soluble fiber that helps regulate transit time.
Purple, creamy, and quietly better for you than the potato version.
If you like creamy, coconut-based dishes, try our Kabocha Squash and Coconut Soup or Turmeric Roasted Cauliflower.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
