Mashed Malanga

Mashed Malanga
Sub-recipe, Side dish,


1 lb malanga, taro, or yuca, peeled and coarsely chopped
3/4 - 1 cup beef or chicken bone broth OR about 1/4 to 1/2 cup broth and 1/2 cup coconut milk
(optional, but recommended if not using coconut milk) 2 - 4 Tbsp fat of choice (olive oil, lard, ghee, butter, palm shortening)
salt and black pepper to taste


Begin by rinsing your root well under running water. Then, use a kitchen peeler to peel taro or malanga. Use a sharp knife to peel yuca. In all 3, look for any soft or discolored parts and cut those out.
Chop into chunks about 2" long and add to a pot filled with filtered water.
Bring to a boil, then cover and reduce heat to a simmer.
Cook for about 25 minutes or until very tender and easily pierced with a fork.
If using yuca, remove the stringy, tough, fibrous center from each piece.
Strain in a colander, then add to a large bowl.
Mash with a potato masher. Add bone broth, coconut milk, and/or oil to desired consistency (may require more or less than what is suggested here - please just keep adding and mashing until the consistency looks good to you).
If you like, use a hand mixer to whip your mashed starch.
Serve immediately and enjoy!
You may also use any of these mashed starches as a topping for shepherd's pie.