Basic Boiled Yautía/Malanga

This is less a recipe than a reminder that if you’re going to cook yautía straight, it is best when boiled, and smoother and less dense when the cooking is started in cold water rather than hot. Baked yautía is hopelessly dry and waxy (unless, perhaps, you cook it in ashes, as in the South Pacific). When it is steamed, the color is blotchy, the texture remains a bit heavy, and the cooking time is longer. So: Boil, but gently, lest the cormels break apart. Serve piping hot only. The nippy