What is that saying? You can't be too thin, or too rich, or eat too much garlic and kumara? I think that's how it goes. Kumara = kiwi for 'sweet potato'. I'm a big fan, and am about to give away my top secret tips for a crowd-pleasing, vitamin A packed kumara mash.
- 3 large kumara
- 3-4 cloves garlic, crushed in a mortar and pestle or through a garlic crusher
- 2 tbsp finely grated parmesan (or you can use nutritional yeast for a vegan version, but add a tbsp of olive oil or coconut oil)
- handful of fresh oregano leaves (or other savoury herb)
- 1/2 tsp salt.
Scrub the kumara (or peel them if the skins are gnarly) and cut into chunks.
Place in boiling water until soft. It works best if the water only covers about half the kumara. Put a lid on it so that the top ones steam. This ensures your mash is not mush.
Drain well and place in a food processor with all other ingredients.
Zap until creamy. Yummy yummy!
Serve with dinner. Breathe over your friends to determine if anyone is undead. :D
The leftovers do well mixed with an egg and fried for breakfast the next day.
How do you like your sweet potatoes/kumara?
Tomorrow I'll tell you how I made the shallot sauce that's splotched all over the mash in the pic above. It's easy peasy, but makes you look like such a kitchen wiz. Sauces are great for that because most people don't bother with them.