Cassava, also known as Yuca is a starchy vegetable with lots of vitamin C, B, Potassium and Magnesium.  It’s a great substitute for mashed potatoes, only with a creamier texture.  It’s what tapioca is made of.  Also, Cassava is much less expensive than potatoes, meaning, it’s also good for feeding large groups.


1.5 lb. large Cassava (Yuca), trimmed, peeled and cubed
2 cloves of garlic, smashed
1 tsp. sea or kosher salt, plus more for taste
2 cups bone broth or water
½ tsp cracked black pepper
2 Tbsp. ghee, melted


With a sharp knife, cut off the ends of the yuca, then cut into 3-4 pieces.
Cut the brown skin exterior and pink layer interior from the yuca so that only the white root is left.
Rinse under water to remove dirt, and then dice into 1” chunks.
Put the diced yuca and smashed garlic cloves into a saucepan, along with 1 tsp of pink, kosher or sea salt.  Add enough water or broth to cover the yuca by one inch.  Put the pan on high heat until the water boils.  Reduce to medium-high and cook until the yuca is soft and it can be easily mashed.
Drain the remaining liquid from the pan.  Add the ghee and using a hand mixer or potato masher, mash the yuca until it is smooth and creamy, light and fluffy.
Adjust for taste with the addition of salt and pepper.
Yuca mash keeps well in the refrigerator for up to three days and can be easily microwaved.

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