Mashed Yuca Root (Cassava Mash)

If you're in the mood to switch things up from the usual mashed potatoes, creamy mashed yuca is the way to go!

This garlicky, buttery side dish is ultra-comforting and perfect for pairing with stews, roasted meats, or Bolivian Beef and Cassava Burgers. Plus, it's naturally grain-free, and can easily be made paleo or vegan by swapping butter for olive oil and using vegetable broth. Whether you're trying something new or sticking to a dietary preference, this creamy mashed yuca will hit the spot.

Creamy Mashed Yuca Ingredients

• Yuca: frozen or fresh (I recommend buying frozen yuca if you are in the US. Fresh yuca or cassava comes with a protective wax layer, and it's hard to see if they have gone bad)
• Broth: chicken or vegetable broth
• Salt
• Garlic
• Butter: or olive oil

How to cook yuca

There are a few different ways to prepare fresh yuca, depending on the dish you're making - some prefer roasting or frying, but in this yuca root recipe, we’ll keep it simple by boiling.

Cooking with yuca root is surprisingly easy: once peeled and chopped, it just needs to be simmered until fork-tender, making it perfect for mashing or adding to soups and stews.

How to peel Yuca

• Using a sharp knife, cut off both ends of the yuca.
• Cut into 2 or 3 sessions. This will make it easier to peel.
• Make a shallow cut lengthwise down the root, going through the thick brown skin and the pinkish-white layer underneath.
• Use your fingers or the knife to pry up the skin from the scored line. The tough outer layer should peel away in strips, similar to peeling bark from a tree.
• Once peeled, rinse under water to remove any dirt.

Boil The Yuca

Add yuca, salt, and garlic to a pot, and fill with water. Boil for 20 minutes, or until tender.

Drain the yuca and remove the vein from each piece.

Mash The Yuca

Mash the yuca while it is still hot. Add broth and butter.

Mix and adjust the salt. Serve hot.

What is yuca?

Yuca is the star tuber in South American cuisine and has been cultivated in most tropical and subtropical areas of the American continent. It has also been introduced with great success to African regions with similar climatic conditions.

Yuca is a starchy root vegetable known as cassava or manioc in English and used in traditional recipes like Cuñape (Bolivian Cheese Bread).

It has tough, brown skin and dense, white flesh that's rich in carbohydrates, making it an excellent energy source.

What yuca root taste like

Yuca’s versatility shines in both savory and sweet dishes, like these crispy, gluten-free Cheese Waffles made with cassava flour.

When cooked, yuca has a slightly sweet, nutty flavor and a texture similar to potatoes, though a bit denser.

Is yuca healthy

Yuca is generally considered a healthy food that is better for you than potatoes.

Yuca is naturally gluten-free, which makes it a go-to ingredient in recipes like these zesty Orange Chipa bread.

It is rich in fiber, nutrient-packed, gluten-free, and grain-free, and low in fat. But remember that it's high in calories due to its carbohydrate content, so portion control is important if you're watching your calorie intake.

How to serve cassava puree

Serve as you would any potato mash! We love it with different stews, or as a side dish with roasted meat and vegetables.

Other Cassava root recipes

Sonso de Yuca - A Traditional Bolivian Recipe
Yuca fritters

Recipe