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In a large bowl, combine the warm water, sugar, and instant yeast. Stir well to dissolve the yeast and sugar. Let it sit for 5 minutes until foamy.

Add the all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of avocado oil to the yeast mixture. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, prepare the potato mash. In a separate bowl, mash the 2 medium cooked potatoes until smooth. Add the avocado oil mayo, 2 tablespoons of fresh chopped parsley, 1 tablespoon of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed potatoes. Mix all the ingredients thoroughly until well combined.

Once the dough has risen, gently punch it down to release the air. Divide the dough into 4 equal pieces.

Take one piece of dough and, on a lightly floured surface, roll it out flat into a circle or oval shape. Spoon a generous portion of the potato mixture onto the center of the rolled-out dough.

Top the potato mixture with 1/2 cup of shredded mozzarella cheese. Carefully fold the edges of the dough over the potato and cheese filling, bringing them together in the center to seal the edges completely, forming a ball. Gently flatten the filled dough ball into a disc shape.

Heat a pan (such as a cast iron skillet) over medium heat and add a small amount of avocado oil. Place one flattened dough piece in the hot pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining dough pieces.

While the bread is cooking or immediately after, prepare the garlic butter. In a small bowl, combine the 2 tablespoons of melted butter, 1 tablespoon of minced garlic, and 1 tablespoon of fresh chopped parsley.

Once each piece of bread is cooked, brush it generously with the prepared garlic butter. Cut the cheesy garlic potato bread into wedges or slices and serve warm.


In a large bowl, combine the warm water, sugar, and instant yeast. Stir well to dissolve the yeast and sugar. Let it sit for 5 minutes until foamy.

Add the all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of avocado oil to the yeast mixture. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, prepare the potato mash. In a separate bowl, mash the 2 medium cooked potatoes until smooth. Add the avocado oil mayo, 2 tablespoons of fresh chopped parsley, 1 tablespoon of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed potatoes. Mix all the ingredients thoroughly until well combined.

Once the dough has risen, gently punch it down to release the air. Divide the dough into 4 equal pieces.

Take one piece of dough and, on a lightly floured surface, roll it out flat into a circle or oval shape. Spoon a generous portion of the potato mixture onto the center of the rolled-out dough.

Top the potato mixture with 1/2 cup of shredded mozzarella cheese. Carefully fold the edges of the dough over the potato and cheese filling, bringing them together in the center to seal the edges completely, forming a ball. Gently flatten the filled dough ball into a disc shape.

Heat a pan (such as a cast iron skillet) over medium heat and add a small amount of avocado oil. Place one flattened dough piece in the hot pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining dough pieces.

While the bread is cooking or immediately after, prepare the garlic butter. In a small bowl, combine the 2 tablespoons of melted butter, 1 tablespoon of minced garlic, and 1 tablespoon of fresh chopped parsley.

Once each piece of bread is cooked, brush it generously with the prepared garlic butter. Cut the cheesy garlic potato bread into wedges or slices and serve warm.
