Purée de Malanga (Mashed Malanga)

Purée de Malanga

Purée de Malanga (Mashed Malanga)
Prep time
Cook time
Total time
Purée de Malanga (Mashed Malanga) is nutritious and is easily digested. It looks similar to Mashed Potatoes, but in my opinion taste much better. It was one of those comfort foods that I would eat as a child when sick and somehow always made me feel better.
Recipe type: Side
Cuisine: Spanish
Serves: 2
  • 2 Malangas, peeled and boiled
  • 4 tbs Butter
  • Several splashes of Milk
  • Salt and Pepper, to taste
  1. In medium sauce pot, place sliced malanga, cover with salted water and bring to a boil.
  2. Reduce heat to medium high for about 15 minutes or until tender.
  3. Drain water, then mash.
  4. Add butter, salt and pepper and stir till smooth.
  5. If necessary, add milk in light splashes till you reach desired smoothness.
  6. Top with pan sauce from the meat & onions, if desired.
Inspired by the dish my Abuela Mima used to make often.

More Purée de Malanga (Mashed Malanga) Pics

Fresh Malanga

One Medium Fresh Malanga

Malanga in pot ready to boil

One Malanga in pot ready to boil

Malanga mashed

Malanga mashed with all ingredients added and a splash of milk, now stir till smooth

2 Comments on “Purée de Malanga (Mashed Malanga)
    • Sounds great Ruth. If you ever have questions, let us know. Be sure to follow us on our Facebook, Twitter, Instagram and/or Pinterest.

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