125th Street Malanga Mash
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 pounds malanga, russet potatoes, or rutabagas, peeled, cut crosswise into 1-inch-thick slices
- 1 cup (or more) low-salt chicken broth or vegetable broth
1. Preheat oven to 375°F. Combine oil and garlic in custard cup. Cover with foil; bake until garlic is soft, about 35 minutes. 2. Meanwhile, cook malanga in large saucepan of boiling salted water until very tender, about 35 minutes; drain. Transfer malanga to large mixing bowl. Add 1 cup broth a...