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Garlic Mashed Yucca

  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 4

Ingredients

2
lbs yucca, fresh
3-4 garlic cloves, mashed
2
tablespoon butter
1/2
teaspoon salt
1/2
teaspoon white pepper
1
cup milk, separated
Cilantro, chopped for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

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.

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.

Directions

  • 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.

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.

Rate and Comment

Vanessa Bell Vanessa Bell
September 23, 2015

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.