Ingredients
Method
1.Brush kumara with 1 tbsp of olive oil, season with salt and pepper and roast until tender. Peel and mash with cream and remaining olive oil until smooth.
Kumara hold more moisture than potato, so I season them and bake whole in the oven, before peeling the skin and smashing the flesh. Doing this dries them out a bit more so you’ll have gorgeous fluffy mash.
Note
