Garlic Mashed Yucca

lbs yucca, fresh

3-4 garlic cloves, mashed

tablespoon butter

1/2

teaspoon salt

1/2

teaspoon white pepper

cup milk, separated

Cilantro, chopped for garnish

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1

Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add the yucca to a stockpot and immerse in enough cold water so that it is completely covered. Add the mashed garlic.
2

Boil the yucca and garlic for 25-30 minutes, or until it is very tender. Drain and return to the stockpot.
3

Once boiled, add the butter, salt, pepper and half a cup of milk. Using a hand masher, mix all the ingredients together. Add the remaining milk to the yucca mash if it appears too dry for your taste.
4

Garnish with cilantro and serve immediately.

Take your time: yucca needs to boil for 20-25 minutes and be very tender. Also, be sure to remove the roots out of every piece.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

As a root vegetable, there are many variations of enjoying yucca. I grew up on the traditional preparation of the plant, as an accompaniment in typical Cuban fare. I also grew up on mashed potatoes, an American staple usually paired with a meat entrée and a less starchy vegetable side. In this recipe, I mix those two worlds to create garlic mashed yucca, a wonderful hybrid of flavors.