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
Good with steak, boerewors and chicken.
Serves 6 as a side dish.
Reprinted with permission of Scrumptious
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