Spoon the sauce onto the mashed potatoes and mix. The key here is not to pour too much sauce. The potatoes should be runny but not liquid.
Take a square piece of banana leaf.
Place 3-4 tablespoons of the potato and sauce mixture in the centre.
Add a tablespoon of sauce on top.
Place a portion of chicken or pork.
If you like spicy food, add a chilli.
Fold the sides of the banana leaf over the mixture.
Fold the bottom edge up.
Fold the top edge down.
Place the package face down in the centre of a mashan leaf.
Follow the same procedure to fold the mashan leaf. This is one pache.
Continue the process until you have the desired number or you run out of ingredients. With 3 pounds of potatoes we were able to make 21 paches.
To cook, place paches into a pot with some water about 3 fingers deep. Arrange the pahces so air can circulate between them, cover, and place on high heat for 60 minutes.
When the leaves turn light green the Pache has finished cooking. If you open and eat it now the potato mixture will be quite runny. Most people let them cook down first to allow the potato mixture to firm before eating with bread.