Puré de ñame, Equatorial Guinean yam mash

Preparation

1. 1

   Peel the yam and cut it into even large cubes for an even cooking.

2. 2

   Boil in salted water 20-25 minutes until a knife slides in with no resistance.

3. 3

   Drain the yam well, keeping a little cooking water aside, then put it back in the hot pot for 1 minute over low heat to evaporate excess moisture.

4. 4

   Mash the yam with a potato masher or a fork while still hot, it is easier and avoids lumps.

5. 5

   Stir in the butter and a little hot milk bit by bit while whisking, until you get a smooth, supple mash.

6. 6

   Season with salt and a pinch of grated nutmeg, serve piping hot as a side.