Mashed madumbis with spring onions

Recipe from: 23 February 2011

Ingredients 9
Servings 1
Minutes 5 mins


Serving Change
  • 6
  • 200
    salted butter
  • small bunch of spring onions, white and pale green parts only, finely sliced
  • 2
    cloves of fresh garlic, peeled and crushed
  • 250
  • little milk, to thin the mixture
  • salt and milled black pepper
  • To serve:
  • few cubes of cold butter, and sliced spring onion


5 mins
Bring a big pot of salted water to the boil, and add a slice of lemon, peel and all.
Skin the madumbis using a potato peeler and cut them into small chunks. Put the chunks in the boiling water as you go. Boil until completely tender (about 30 minutes, depending on the age of your madumbis), skimming off any grey foam as it rises. Drain the chunks in a colander and set aside for a few minutes to cool and dry out.
In the meantime, heat the butter in a deep pot and add the sliced spring onions and the garlic. Allow to cook, very gently, for a few minutes, or until the onions are softened, but do not allow them to brown. Tip the cooked madumbis into the buttery spring onions and, using a potato masher, mash over a medium heat until smooth. (If you'd like a perfectly silken mash, put madumbis through a potato ricer first).
Add all the cream, and just enough milk to make a creamy mixture. Don't over-beat, or your madumbis will become sticky. Season well with salt and pepper. Pile the piping-hot mash onto a big platter - or on to individual plates - in a big volcano-like cone. Make a hollow in the top of the cone and fill it with a few cubes of cold butter. Scatter with a little more sliced spring onion.
Good with steak, boerewors and chicken.
Serves 6 as a side dish.
Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.



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