A sweet and flavoursome mash! Goes well with any meat dish.
Ingredients
- 3 - 4 cups water
- 850g kumara, peeled & diced
- 1 tsp Gregg's Garlic Salt
- 30g butter, softened
- 1/4 - 1/2 cup milk
Method
Bring the water and kumara to the boil in a saucepan, but do not
add salt. Cover and cook for 15 - 20 or until the kumara is tender
when pierced.
Drain well, then mash the kumara. Using a fork, whisk in the
Gregg's Garlic Salt, butter and sufficient milk to give a soft
consistency. Whisk until the kumara mixture is smooth and fluffy.
Serve immediately.