- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“Yam puree unites soft yam cubes cooked in water with a simple preparation with butter, warm milk, and basic seasonings. A nutritious, light, and velvety alternative to replace traditional mashed potatoes.”
What you need to know
- Yam cooked for 20 minutes softens the pulp and breaks down the compounds that cause itching during raw handling.
- The tuber's characteristic mucilaginous starch produces a naturally elastic and velvety creaminess.
- The butter incorporated in the pan over low heat homogenizes the mashed tubers without forming lumps.
Ingredients
Main
- 1 kg of peeled and cubed yam
- 1/2 cup milk
- 2 tablespoons of butter or margarine
- Salt to taste
- Black pepper to taste (optional)
Instructions
Principal
- In a large pot, place the yam cubes and cover with water. Cook over medium heat until the yam is tender, approximately 20 minutes.
- Pour the cooked yam into a colander and let it drain for a few minutes.
- Transfer the drained yam back to the pot over low heat.
- Add the milk and butter to the yam and start mashing with a fork or masher until smooth.
- Season with salt and black pepper to taste, mixing well.
- If you want an even creamier mash, add a little more milk until you reach the desired consistency.
- Serve hot as a side dish for the main course of your choice.
Chef's tips
- Peel the yams under running water or using gloves to avoid itching caused by oxalate crystals.
- Let the yam drain very well in the colander before returning to the pan so as not to leave the puree watery.
- Add the warm milk gradually while kneading until you find the ideal point of softness for your palate.
Variations
- Add 2 cloves of garlic cooked together with the yam and mashed to compose an aromatic garlic puree.
- Sprinkle fresh nutmeg and freshly grated parmesan cheese for a classic gourmet profile.
- Mix finely chopped fresh green seasoning at the end of preparation to bring green dots and freshness to the table.
Substitutions
- Cow's milk can be replaced by homemade coconut milk or oat milk for a lactose-free preparation.
- Regular butter can be replaced by extra virgin olive oil or clarified butter (ghee).
- Yam can be combined in equal parts with arracacha to provide golden coloring and aroma.
How to store
Store in an airtight glass container in the refrigerator for up to 3 days. When reheating, bring to a low heat, stirring continuously with a wooden spoon and adding 2 tablespoons of milk or hot water to restore the original soft texture.
Can it be frozen?
It can be frozen in individual portions for up to 60 days in the freezer. To consume, thaw in the refrigerator and heat in the pot, stirring with a whisk to reincorporate moisture and maintain uniform creaminess.
What to serve with
Serves as an excellent base for beef stew with sauce, grilled fish fillet, pot roast, or sautéed vegetables. Pairs perfectly with glasses of young red wine or natural citrus fruit juices.
Frequently asked questions
Why does raw yam make the skin itch when peeling?
It has microscopic calcium oxalate crystals that irritate the skin; peel under running water or use gloves.
Can I give yam puree to small children?
Yes, well-cooked yam puree is easy to digest, highly nutritious, and excellent for introducing solid foods.
How to know if the yam is well cooked to mash?
Pierce with the tip of a fork; it must penetrate to the center of the piece with total ease and without resistance.
Does the yam puree have a viscous consistency?
To reduce the natural viscosity, mash the yam in a manual press instead of blending in a blender.
