Puré de Malanga or malanga puree is simply mashed malanga. It’s similar to mashed potatoes, but with an earthy flavor that distinctly its own.
Course Side Dish
Cuisine Cuban
Keyword malanga
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 171kcal
Ingredients
1½poundsMalangapeeled and cut into roughly 2 inch pieces
½cupMilkwarmed through
¾teaspoonsaltor to taste
1tablespoonButteror to taste
Instructions
Prep work
Peel the Malanga and cut it into roughly 2 inch pieces.
Place the peeled Malanga in a bowl with cold water. Rinse and cover the peeled malanga with cold water again until ready to use.
Boil the malanga
Drain the malanga and add them to a medium saucepan. Cover the malanga with cold water by about an inch.
Set the saucepan over high heat and bring the water to a boil.
Cook the malanga until it is so tender that it falls apart with pierced with a fork. Once boiling, It should take about 15 minutes for the malanga to become fall-apart tender.
Mash the malanga
Drain the malanga completely. Use a strainer if necessary. Add them back to the saucepan.
Off the heat, start adding the warm milk to the malanga. Add a little bit at a time, while mashing with a whisk or masher.
Keep mashing until the malanga is smooth. Add more or less milk as needed, depending on the consistency you like. If you do need to add more milk, make sure to warm it up before adding it in.