I was very excited to come across a new variety of kumara called “radical kumara”. It can be found in organic shops and is the most brilliant intense purple colour — just like beetroot — pretty cool. Going by how excited I was with it, I figured kids might think this purple mash was pretty cool too.
Ingredients
| 800 g | Kumara, radical variety, peeled and chopped (Main) |
| 1 knob | Butter |
| ¼ cup | Milk |
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Directions
- Cook kumara in boiling salted water until soft, approx 10-15 minutes.
- Drain and mash with butter and milk.
- Season to taste with salt and pepper.
