Mashed Yuca Root (Mashed Cassava)
This garlicky, buttery side dish is ultra-comforting and perfect for pairing with stews or roasted meats.
Servings 5
Calories 370kcal
Ingredients
- 2 lbs frozen or fresh yuca
- 4 garlic cloves
- 1 teaspoon salt
- ¾ cup chicken or vegetable broth
- 4 tablespoons butter, or olive oil
Instructions
- How to peel yuca: peel by cutting 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.
- Boil yuca: Using a medium size pot, add yuca, garlic, salt, and enough water to cover the yuca. Bring to a boil and cook for 20 minutes.
- Drain the yuca (keep the garlic), with the help of 2 forks, remove the veins from each piece.
- Mash: Place yuca in a bowl and using a potato masher or a fork, mash the yuca. Add butter and broth, mix well, and adjust the salt. Serve hot.
Notes
Don't over-mash the yuca, it will become gluey/sticky.
Mashed yuca can be kept in the refrigerator for up to 5 days.
Nutrition
Serving: 234g | Calories: 370kcal | Carbohydrates: 70.4g | Protein: 2.97g | Fat: 9.81g