Chef Indigo

‘Ulu Garlic Mash

By Indigo Mathewson

We’re ringing in the holidays with festive local dishes from one of our favorite female chefs, Indigo Matthewson. Born and raised in Honolulu, Indigo’s passion for nutrition and food is palpable and we are inspired by her unique island twists on holiday favorites. To celebrate with you all, we’re sharing three cherished recipes for you to share with your loved ones this season. 

 

 

‘Ulu Garlic Mash

 

The first is an ‘Ulu Garlic Mash, a savory island take on mashed potatoes, utilizing ‘ulu (breadfruit) a nourishing, versatile, and sustainable crop found across our islands. We hope you consider making a local swap on a traditional dish!

 

Ingredients 

Yields 6 servings

Garlic confit:

  • 2 heads of garlic, peeled (about 20 cloves)
  • 3 oz high quality olive oil
  • ¼ tsp dried thyme
  • ¼ tsp ground black pepper
  • ½ tsp salt

‘Ulu Mash:

  • 1 large ‘ulu (breadfruit) or 2 small/medium – 4 cups diced
  • 2 peeled Yukon gold potatoes – 2 cups diced
  • 6 cups water
  • 1 13.5 fl oz coconut cream
  • Garlic confit from recipe above
  • 2 Tbsp chopped fresh rosemary leaves
  • 1 tbsp salt
  • ⅔ cup water

 

Instructions


Preheat the oven to 400°F and cover the ‘ulu with foil. Bake for 1 hour, and remove from the oven to cool. 


Lower the oven temperature to 325°F, and combine the ingredients for the garlic confit in a small glass oven safe dish, covered with foil. 
Bake for 35 minutes, or until the garlic is soft and easy to mash while the ‘ulu is cooling. 


Once the ‘ulu is cooled, peel and remove the inner core. Chop into 2 inch by 2 inch pieces. Heat a medium sized pot with 6 cups of water, and add the potatoes to the water to simmer for about 10 minutes on high heat until tender.


Once the potatoes are soft, drain the majority of the water, leaving about a cup behind in the pot. Add the chopped ‘ulu, and remaining ingredients. Simmer for about 8 minutes to fully combine. Use an immersion blender to mash. 


Serve warm & enjoy!

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