This Savory Ube Mash is simply made with ube puree, cream, butter and salt. Super simple yet super tasty.
I don't know what is wrong with me. Last year I think I did the same thing. Posted a last minute Ginataang Mashed Potato with Crispy Dilis recipe and today I am doing it again on Thanksgiving Day no less!
When I go to these super fancy Filipino restaurants both here in the US and in Manila they tend to serve savory Ube Mash with pork. It totally works. If you haven't had a fresh ube you would not know that it's actually not sweet. Yes it is fragrant, but when cooked it's super duper bland.
So it actually works well in both sweet and savory recipes. It's super versatile and also super colorful. It adds a new color to your Thanksgiving plate!
wanna know?
How To Grow Ube
How I grew Ube in my backyard in the East Bay of San Francisco. I tell you where I bought my Ube starter tuber and the process of how I planted it, grew it and harvested it.
Ingredients
This is what you will need to make Savory Ube Mash.
Ube Puree - You will need to buy Ube Puree at your local Filipino grocery store. It's in the frozen section and it will need to be defrosted. Unless you live in the Philippines it's very hard to find the real deal.
Cream - You will need ¼ cup of heavy cream to make it nice and fluffy.
Butter - Makes everything better even this Savory Ube Mash! You will need ¼ cup as well.
Salt - You are going to use this to your taste. Add as little or as much as you want.
How to Make Savory Ube Mash
Transfer the defrosted Ube Puree into a sauce pan.
Cook on medium to high heat for about 5 minutes until the water is cooked out and the Ube Puree starts to look fluffy.
Add in the ¼ cup of cream, ¼ cup of butter and mix well.
Cook again on medium to high heat until the cream and butter has incorporated into the Ube Puree.
Cook the Savory Ube Mash for about 7 minutes until everything is fully absorbed. Add in the salt and taste. Add more if needed.
Transfer to a serving dish.
How To Serve Your Savory Ube Mash
It's best to cook Savory Ube Mash right before serving, so that it's nice and warm. You can drizzle more melted butter or even some decadent truffle oil just before serving.
I added some ranch seasoning on top, but feel free to add what you like to dress it up. Could be some crispy onions or even chicharron!! You do you.
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Equipment
- Sauce Pan
Ingredients
- 16 oz Frozen Ube Puree Defrosted
- ¼ Cup Cream
- ¼ Cup Butter
- Salt to Taste
Instructions
- Transfer the defrosted Ube Puree into a sauce pan. Cook on medium to high heat for about 5 minutes until the water is cooked out and the Ube Puree starts to look fluffy.
- Add in the ¼ cup of cream, ¼ cup of butter and mix well. Cook the Savory Ube Mash for about 7 minutes until everything is fully absorbed. Add in the salt and taste. Add more if needed.
- Transfer to a serving dish. Garnish with more butter, oil, herbs etc..
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