Recipe courtesy of Gourmet Magazine

Mashed Yucca with Garlic

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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4 pounds fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 pounds frozen

1 3/4 to 2 1/4 cups hot milk

2 garlic cloves, minced

1 tablespoon fresh lime juice

2 teaspoons salt


  1. Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath. 
  2. Cut yuca into 3-inch-thick pieces. Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours. 
  3. Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.