Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.