How to make Mashed Yuca (Cassava) with Garlic

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it simple.

Peel the yuca and cut it into 2-3 pieces.

Place the yuca in a pot with water without adding salt.

Bring the pot to medium-high heat and let it boil.

Cook the yuca for approximately 30 minutes until soft.

Remove the yuca from the water and let it cool for about 40 minutes.

Remove the fibrous sticks from the center of the yuca.

Transfer the yuca to a larger bowl for easier mashing.

Using a potato masher or fork, mash the yuca until smooth.

Add 3-4 tablespoons of softened butter to the mashed yuca.

Incorporate 1 tablespoon of garlic paste into the mixture.

Add about 1/2 teaspoon of dried parsley to the yuca.

Pour in 1/4 cup of oil and mix thoroughly.

Season with salt and black pepper to taste, adjusting as necessary.

Chop a small onion and sauté it in a little oil over medium to medium-high heat until translucent.

After the onions are done, add them to the mashed yuca and stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens