Mashed Malanga (Puré de Malanga)

Here’s a fun caribbean twist to your Thanksgiving table!

Mashed malanga honestly tastes pretty similar to mashed potato, but with just the slightest hint of some earthy sweetness.

mashed malanga

For nutrition, the malanga is going to be treated like a carb, just like a potato would be. You’ll be getting a slightly different profile of micronutrients though, and variety is key both to keeping yourself interested and getting the right amount of vitamins and minerals!


I like to serve this with a drizzle of garlic butter and a protein on top like picadillo or carved turkey if you’re in the Thanksgiving spirit!

Mashed Malanga (Puré de Malanga)

Prep Time10 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: Latin American
Keyword: malanga, root vegetable
Servings: 8


  • 1.5 lb frozen malanga
  • 1/2 tsp salt
  • 1.5 tbsp butter
  • 3/4 cup milk (if using non-dairy, avoid vanilla or sweetened varieties)
  • 1 tsp butter melted
  • 1 clove garlic minced


  • Place malanga in a large pot and cover with cold water
    1.5 lb frozen malanga
  • Add salt to pot
    1/2 tsp salt
  • Bring pot to boil. Lower heat to simmer, cover.
  • Let simmer until malanga is soft. About 40 minutes
  • Once soft, drain the water and return the malanga to the pot.
  • Add 1.5 tbsp butter and 3/4 milk to pot
    1.5 tbsp butter, 3/4 cup milk
  • Using a potato masher, mash the malanga with the milk and butter until a smooth consistency is reached (you may also use a food processor or stand mixer for this step)
  • Add salt to taste.
  • To serve, melt butter with minced garlic. Drizzle over top just before serving.
    1 tsp butter, 1 clove garlic


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