Mashed Malanga (Majado de Malanga)

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Mashed Malanga, or Majado de Malanga, is earthy, creamy, and deeply satisfying. A great alternative to mashed potatoes with a Caribbean twist.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish, side dishes

Cuisine: Puerto Rican

Servings: people

Calories: 239kcal

Cut the ends off the malanga and stand it upright on the flat end. If one end tapers, place it at the top for better stability. Using a knife, cut downward to remove the skin, staying as close to the skin as possible. Once peeled, cut into 1-2-inch cubes and place in a bowl of lightly salted water.
½ qrt salted water, 2 lbs malanga
Drain the malanga and place it in a pot. Cover with cold salted water and bring to a boil over medium-high heat. Cook for 20 minutes or until a fork inserted into a cube slides off cleanly. The flesh will deepen to a more saturated lilac color throughout. Drain well.
½ qrt salted water
Return the malanga to the pot or a serving bowl, then mash lightly, or use a potato ricer for a more even mash. Add the minced garlic and butter and mash to combine. Add warm milk little by little, mashing as you go, until you reach your desired consistency. Season with salt to taste.
3 tablespoon butter, 2 cloves garlic, ½ teaspoon salt, ¼ cup milk

Expert Tips

Wash your malanga first: Malanga grows in the ground and holds onto dirt in its rough, hairy skin. Rinse it well before you start peeling, or your cutting board will turn muddy mid-prep.
Watch the color: As the malanga boils, the flesh will deepen from pale pink to a more saturated lilac. This color change is a visual cue that the corm is nearly done, though always confirm with a fork test.
Use room temperature butter and warm milk: Cold butter and cold milk cause the mash to seize, resulting in a gluey, uneven texture. Pull your butter out ahead of time and warm your milk before adding it little by little.
Try a ricer: For a smoother, more refined texture, pass the cooked malanga through a potato ricer before adding the garlic, butter, and milk.
Inspect before you mash: Minor bruising or slight discoloration can be trimmed away. If the flesh shows large dark patches, soft spots, or an off smell, discard that section entirely.
Garlic your way: Raw minced garlic gives the mash a sharp, savory bite that mellows as it incorporates into the hot malanga. For a sweeter, more mellow result, try roasted or confit garlic instead.