Wash the malanga roots under running water. Using a vegetable peeler or small knife, remove the rough skin completely. Cut into roughly 1–1.5 inch chunks so they cook evenly.

Boil

Place the malanga chunks in a medium saucepan and add about 4 cups of water (enough to cover by about 1 inch). Add 1 tsp salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until pieces are very tender and a fork passes easily through them, about 18–25 minutes depending on size.

Drain

When tender, drain the malanga in a colander and let sit briefly to remove excess steam. Reserve a 1/4 cup of the cooking liquid in case you need to thin the finished mash or sauce.

Season and finish

Sauté garlic

While malanga is draining, warm 1 tbsp olive oil and 2 tbsp butter in a small skillet over medium heat. Add the 2 minced garlic cloves and sauté for 30–45 seconds until fragrant and just starting to color; do not burn. Remove from heat.

Mash and combine

Return drained malanga to the saucepan or a bowl. Add the sautéed garlic with its oil, remaining 1 tbsp butter (if not already used), 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1 tsp black pepper and 1 tsp paprika if using. Mash with a potato masher or use an immersion blender for a smoother texture. Add reserved cooking liquid a tablespoon at a time if the mash is too stiff, until you reach a creamy but slightly dense consistency.

Adjust seasoning & serve

Taste and adjust salt and lime to preference. Transfer to a serving bowl, drizzle a little olive oil on top and scatter extra cilantro. Serve hot as a starchy side dish similar to mashed potatoes or as a base for proteins.