Pure de Yautia (Mashed Malanga Root)
This Pure de Yautia is a creamy, comforting side dish that's easy to make and packed with flavor!
Equipment
- Large Pot
- Potato masher or ricer
- Measuring cups and spoons
- Wooden Spoon
Ingredients
Ingredients
- 1 pound yautia (malanga)
- 1 tablespoon salt
- 4 tablespoons salted butter
- ½ cup milk
- 1 tablespoon garlic powder
- 1 Dominican sautéed red onions (optional)
Instructions
Instructions
- Step 1: Prepare the Malanga - Start by peeling the malanga. Its skin can be tough, so a vegetable peeler works best. Once peeled, cut the malanga into 1-inch pieces to ensure even cooking.
- Step 2: Boil the Malanga - In a large pot, add the malanga pieces and cover them with water. Bring to a boil over medium-high heat. Add 1 tablespoon of salt to the water. Cook the malanga for about 15-20 minutes, or until fork-tender.
- Step 3: Drain and Mash - Once cooked, drain the malanga in a colander. Allow it to cool slightly before transferring it to a mixing bowl. Using a potato masher or ricer, mash the malanga until it reaches a smooth consistency.
- Step 4: Add Butter, Milk, and Seasoning - Add the salted butter, milk, garlic powder, and more salt to taste. Mix well until everything is combined and creamy. Taste and adjust the seasoning if necessary.
- Step 5: Serve and Garnish - Transfer the Pure de Yautia to a serving dish. If desired, top with sautéed red onions for an extra burst of flavor. Serve warm alongside your favorite main dishes.
Notes
- For a dairy-free version, substitute butter with olive oil and use plant-based milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk to restore creaminess.