<aside> 🍲

Ingredients

</aside>

Untitled

<aside> 📔

Description

</aside>

This creamy garlic mashed yuca is a comforting, starchy side dish made from the cassava root. It's rich and savory with a hint of garlic and herbal freshness—perfect as a substitute for mashed potatoes, especially in tropical climates where yuca is abundant.

<aside> 🔪

Instructions

</aside>

1. Peel and cut 2–3 medium yuca roots into chunks. Be sure to remove the tough core from the center.
2. Place yuca in a large pot and cover with water. Add 1–2 teaspoons of salt.
3. Boil for 20–25 minutes or until very tender and easy to pierce with a fork.
4. In a separate pan, gently sauté 3–4 cloves of minced garlic in 2 tablespoons of olive oil or butter until fragrant (not browned).
5. Drain the yuca and transfer it to a large bowl. Remove any stringy fibers if present.
6. Mash the yuca using a fork or potato masher. Gradually mix in the garlic oil or butter.
7. Add more salt to taste and optionally sprinkle with fresh chopped herbs.
8. Serve warm as a side dish with vegetables, beans, or roasted meats.

Notes

• For a smoother mash, blend with a little cooking water or coconut milk.
• Always cook yuca thoroughly—raw yuca contains naturally occurring cyanogenic compounds.
• You can also bake or fry leftover mashed yuca into patties.

<aside> ⚖️

Nutrition per Serving

</aside>