Garlic Mashed Yuca

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.

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.