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Jamaican Mashed Kumara

  • 5 minutes
  • 15 minutes
  • 4-5
Jamaican Mashed Kumara

Serve this sweet kumara mash with a simple cooked roast chicken, grilled pork or ham steaks or use to top a spicy lamb casserole.


  • 600 grams orange-fleshed kumara, peeled
  • grated rind one orange
  • 2 tablespoons dark rum
  • 25 grams butter
  • ¼ teaspoons ground cinnamon, mixed spice or allspice


  1. Cut the kumara into large even-sized peices and cook in a small amount of boiling water for 15 minutes or until tender. Drain well.
  2. Mash until smooth. If the mash is too soft, stir it over a low heat to evaporate some of the excess moisture. Stir in the orange rind, rum, butter and spice and season with salt and pepper if wished.

Cooks Tips

Use as little water as possible when cooking kumara as they can become quite soft. Alternatively, steam or microwave in a dash of water. If using the red skinned kumara, you will need to add about ½ cup warm milk when mashing as they are quite a dry vegetable in comparison to the orange-skinned variety.

Comments (1)

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Nicole bates | 18 June 2012

This is easy and tastes BRILLIANT. I added a salad onion in also, tasted supreme bizarre as it sounds