Give the classic and well-loved mash a flavour and colour lift with the addition of kumara, a sweet and vibrant root vegetable. Our secret ingredient to rounding up the recipe is chicken stock – an ingredient that instantaneously gives the humble dish an extra boost of flavour that’ll make it the perfect accompaniment to your roasts, salads and even your beef wellingtons.
- 500 g coarsely chopped peeled kumara
- 500 g coarsely chopped peeled potatoes
- ¼ cup chicken stock
- 40 g butter
Boil, steam or microwave kumara and potatoes together until tender; drain. Mash in a large heatproof bowl.
Combine chicken stock and butter in a small saucepan over medium high heat until butter is melted. Stir into kumara mixture until combined. Season to taste.