Something wonderful happens when a carb meets a carb. It’s hard to describe. That’s what is happening here with this Creamy Potato Malanga Mash. It’s almost sinful. Something about these two starchy worlds colliding together into one tangy creamy bite. Is it getting hot in here?
Like many Cuban exiles Ani’s grandmother, Alita Marta, was obsessed with cream cheese. Cream cheese found its way into her kitchen, daily. So naturally it found its way into her mashed potatoes. What a stroke of pure genius.
The tanginess from the cream cheese really helps balance this dish, and it brings in such a yummy richness.
In this recipe we are using a combination of potatoes and malanga. We are suckers for malanga. If you aren’t into it you can just use potatoes or sub the malanga for yuca.
Reasons to Make Creamy Potato Malanga Mash for Your Thanksgiving
We love this side for Thanksgiving for many reasons. Besides being delicious, you can also make this one ahead of time and just reheat it when you’re ready to serve. If you are going to make it day of, it doesn’t take up any oven or stove top space. Leaving you open to attend to the other dishes you are preparing.
You can keep the mash warm in the slow cooker for up to 4 hours. You can add some milk as they stay warm to be sure they don’t get too thick. Also if you want a “silkier” finish use a ricer or food mill.
Looking for Other Sides? Try Our Creamy Greens, Cuban Stuffing or our very popular Cranberry Guava Sauce
Potato Malanga Mash
Course: SidesCuisine: Cuban AmericanDifficulty: Easy10
minutes1
hour40
minutesIngredients
2 large Idaho potatoes, (about 2 pounds) peeled and cut into large chunks
3 large pieces of malanga, (about 1.5 pounds) peeled and cut into large chunks
1 bayleaf
1 tablespoon of kosher salt
4 ounces of softened unsalted butter, at room temperature (try using a great quality butter such as president, kerrygold or plugra)
8 ounces of softened full fat cream cheese, at room temperature
1 cup of whole milk, warm
1 cup of heavy whipping cream, warm
SLOW COOKER Directions
- Place the potatoes, malanga, and bayleaf into the slow cooker.
Cover them with just enough water so everything is submerged. Add the salt. - Set slow cooker to 3 hours and 15 minutes on High. When you can easily
pierce the potatoes with a fork they are ready. (If you need an extra 30 minutes on high go ahead and give it more time) - Drain well in a colander until the potatoes and malanga are dry (about 10
minutes). Discard the bay leaf. - Add the potatoes and malanga back to the slow cooker insert. Add the warm
milk, cream, butter and cream cheese. Gently mash them with a potato masher. Try to work quickly but carefully so everything stays fluffy. - Taste and adjust with some salt and pepper. Dollop more butter over the mash
and sprinkle with sea salt when you are ready to serve. Keep on warm in the slow cooker. - STOVE TOP DIRECTIONS
- First start heat on high and allow the water to boil. Once it starts boiling, continue
to boil for 5 minutes. Then lower the heat to medium low so it can continue to
simmer for 25-35 minutes.
(when the malanga starts to break down and you can easily pierce the potatoes
with a fork they are ready) - Drain well in a colander until the potatoes and malanga are dry (about 10 minutes). Discard the bay leaf.
- Add the potatoes and malanga back to the pot. Add the warm milk, cream, butter and cream cheese. Gently mash them with a potato masher. Try to work quickly but carefully so everything stays fluffy.
- Taste and adjust with some salt and pepper. Dollop more butter over the mash
and sprinkle with sea salt when you are ready to serve. Keep on low until ready to serve.
