Garlic Yuca Mash
Creamy and buttery, Garlic Yuca Mash is the exotic cousin of mashed potatoes. It is a great side dish with almost any meal and ready in under 30 minutes!
Ingredients
- 3 pounds yuca root, peeled, quartered and woody core removed
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup warm milk
- Salt and pepper, to taste
Equipment
Instructions
- Place the peeled yuca to a large saucepan and add enough water to cover it completely (about 1 gallon) plus a pinch of salt. Cook, over medium-high heat, until it starts to boil. Then lower the heat to medium and continue boiling until the yuca is very tender, about 20-30 minutes. Drain and reserve.
- In that same saucepan, wiped dry, heat the butter and garlic and saute until the butter has melted and the garlic is fragrant and no longer raw.
- Add the cooked yuca and stir to combine. Use a potato masher or immersion blender to mash it. If using a ricer, you'll want to mash it before adding it to the pan.
- Add the milk and mash more, if needed. You can also add more butter and/or milk to reach the desired consistency.
- Season with salt and pepper.
- Serve with melted butter and chopped parsley, if desired.
Notes
Substitutions:
- If using frozen yuca that has already been prepped, you can use 1.5 to 2 pounds to keep the other ingredients the same.
- You can use ghee instead of butter and coconut milk instead of milk for a dairy free version.
- For extra creamy mashed yuca, you can substitute some or all the milk for heavy cream or half and half.
- Combine peeled yuca, enough water to cover it, and salt in your Instant Pot.
- Cover, turn the valve to seal and set the Instant Pot for manual high pressure and 12 minutes.
- When ready, release the pressure. Remove the yuca and drain the water.
- Return the insert to the Instant Pot and select the saute feature. Add butter and garlic and saute until fragrant.
- Return the cooked yuca and mix to combine. Mash the yuca.
- Add milk and stir, mashing more if needed.
- Season with salt and pepper.
- Combine peeled yuca, salt and 1 cup of water in a 6-quart slow cooker. Cover and cook on high for 4 hours or until the yuca is soft.
- On the stove, heat the butter in a skillet, over medium heat, until melted. Add the garlic and cook until fragrant. Reserve.
- Remove the lid and add the milk and the reserved garlic butter. Use a potato masher or hand blender to mash the yuca. Season with salt and pepper.
To make in the Instant Pot:
To make in the slow cooker:
Nutrition
Serving: 1g, Calories: 437kcal, Carbohydrates: 89g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 148mg, Fiber: 4g, Sugar: 4g