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Brooks Tropicals
Side Dish


Mashed eddos of the Caribbean

In the Caribbean if you eat where the locals eat, chances are you'll be enjoying eddos. This dish will look like your regular mashed potatoes. But try before adding more butter. You may prefer the nutty taste without the additional condiment.


1 lb eddos
1/2 cup milk
2 tbs butter
1/2 tsp each salt and pepper
1/2 tsp nutmeg

Yield: 4 servings
Prep time: 10 minutes, plus 20 minutes for eddo cooking in steps 1 and 2.

Cooking with Eddos


1. In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 to 20 minutes. Add more water when necessary to keep the eddos covered.
2. Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Chop coarsely. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
3. In a large bowl, mash the eddos with a potato masher until relatively smooth.
4. Add the milk and butter; stir to combine. Add salt, pepper and nutmeg. Stir to combine.
5. Serve warm.

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