Diary of a Foodie
Mashed Yucca with Garlic
Diary of a Foodie: Season One: Delicious and Indigenous
- Active Time:15 min
- Start to Finish:1 1/2 hr
- 4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
- 1 3/4 to 2 1/4 cups hot milk
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
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.
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.