Puré de Yautía [Recipe + Video] Malanga Mash (2024)

En Español Recipe ↆ Video ↆ

Why we ❤️ it

Puré de yautía, o yautía majada (malanga mash) is not as commonly found on our table as mangú (mashed plantains), boiled yuca, or auyama mash, but it is one of our traditional breakfast dishes.

What's yautía?

Yautia is a culinary family of high-starch, carbohydrate-rich root vegetables that are not all members of the same botanical family, among them yautia blanca (Xanthosoma sagittifolium, dasheen,malanga blanca), yautia amarilla (Xanthosoma atrovirens,malanga amarilla), and yautia morada (Xanthosoma violaceum,malanga morada).

Yautia coco (Colocasia esculenta,malanga coco, taro, or cocoyam) is a different species.

They thrive in our region as they do in all tropical climates and are also very popular in Cuba and Puerto Rico.

You can read more about the different types of yautias, the names for yautias in English, and see photos in our article about Dominican and Caribbean root vegetables.

Taste and appearance

Yautias are elongated roots with reddish-brown thin skin and potato-like flesh. The yautias in the Colocasia family differ in the color of the flesh: white yautia root has white flesh, yellow yautia has yellow flesh, and purple yautia has light purple flesh.

Once cooked, mashed yautias have a flavor and consistency vaguely similar to Southern mash potato, and with only a slight difference from each other. Cocoyam has a different texture and appearance, with purple specks and a more granular flesh when cooked.

Yautia and malanga mash.

Serving suggestions

Yautía, if done correctly, produces a creamy, mild-flavored mash that goes great with ourcebollas salteadasserved withqueso fritofor breakfast. It can also be served with chuletas fritas, longaniza, pollo guisado (Dominican chicken), and cerdo guisado (braised pork).

Top tips

• How to peel yautía: You can peel yautía with a potato peeler or paring knife; the thin brown peel is easily removed. Wash it after peeling.
• Vegan version: To make a vegan white malanga mash, you can use olive oil instead of butter.

About this recipe

For this recipe, I have used yautía blanca (malanga blanca), as it's the most common one here, but you can use yellow yautía or purple yautía. Cocoyam (yautía coco) has a different texture and consistency, so the recipe will not work exactly the same.

This recipe yields four servings of about ¾ cup of puree. Double the recipe for a larger serving.

Buen provecho!

Recipe

This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!

Puré de Yautía [Recipe + Video] Malanga Mash

By: Clara Gonzalez

If you’re interested in easy cooking, you certainly can’t do any better than a malanga mash, also learn everything about yautía, our beloved root vegetable.

Nutrition

Calories: 218kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 1256mgPotassium: 729mgFiber: 5gSugar: 2gVitamin A: 371IUVitamin C: 5mgCalcium: 87mgIron: 1mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

More yautía recipes

Yautias are usually boiled and served as mash, or boiled in pieces as a side dish. They are also added to soups and stews (like sancocho), or – less commonly – as fried chips. Yautia can also be added to pasteles en hoja.

The cocoyam has edible leaves, though not commonly consumed in our country.