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Christchurch: 1 – 3 May 2015
Auckland: 30 July – 2 August 2015
Wellington: 4 - 6 September 2015

Honeyed Kumara Mash 


  • 850g (4-6) golden kumara (peeled & chopped into even-size chunks)
  • 65ml (1/4 cup) cream
  • ½ tsp salt
  • 40g (4tbsp) butter
  • 1tbsp Manuka honey
  • Flaky sea salt
  • Freshly ground black pepper


Serves 8

Honeyed Kumara Mash can be cooled completely and reheated in the microwave very successfully, or can be placed in a roasting tray, covered with aluminium foil, and reheated in a 150°C oven for 15-20 minutes.

Place kumara into a medium-size pot and cover with water. Add salt, cover with lid and bring to the boil. Reduce heat to a simmer and remove lid. Cook for a further 10-15 minutes till kumara is very tender.

Drain kumara and, using a potato masher, half mash the kumara. Add cream, butter, honey, salt and pepper. Continue to mash till smooth and creamy. 

Serve hot.

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