I was picking up a few last ingredients for the Snapper Veracruzana that fennel and I were making last night, including a starch to complete the meal (why do I have this idea in my head that when I'm Making Dinner I must make a protein, a veggie and a starch? This is silly) and when there were no organic potatoes (how can they not have organic potatoes??), I wandered to the area in the tubers section with the strange and unusual items. There were several I'd never heard of, including ñame blanco, which was described as being like a potato but with a nutty flavor. Sounds good! So I got a small one (probably 3 pounds) and off we went.
Now, it looked like your basic tuber, and we looked it up online for ideas about what to do with it, and in the end, we figured boiling it in preparation for mashing with butter, salt and pepper was a safe route. The texture was "brighter" than potatoes -- somewhat crisper -- but once cut, it developed an oozy slime. Fortunately, boiling took care of that. When mashing, it was almost powdery until we added butter.
As far as eating it goes, it was disappointing: the texture was a bit grainy, and the flavor was unremarkable: starchy and very slighty sweet. Whoever described it as nutty was far from the mark. It wasn't awful, but I won't bother to seek it out again.