Print This Recipe Written by Chacha on Mar 24th, 2014 in Butter, Dominican, Milk, Side Dishes, Yucca | No Comments

Yuca, which is also called cassava and mandioca, is a potato-like starchy root vegetable native to South America. It can be boiled, mashed and fried similar to the potato. Yuca is available fresh and frozen. It can be found in the produce aisle and the frozen vegetables department of your local Hispanic supermarkets.

Mashed Yuca is a delicious dish that Dominicans serve alongside Fried Salami or Huevos Criollos (Fried Eggs Topped with Sautéed Onions and Peppers) or topped with Cheese. Use this Mashed Yuca in lieu of potatoes as a side for meats, poultry, pork or fish.

Servings: 6 to 8


  • 5 pounds fresh or frozen yuca, peeled (see note below)
  • Sea Salt
  • Freshly ground black pepper
  • 6 tablespoons butter
  • 4 cloves garlic, smashed, peeled and finely chopped
  • 1 cup warm milk


Place the yuca in a large 6-quart pot. Cover with cold water. Add 1 tablespoon salt and bring to boil over high heat. Reduce heat to a simmer and cook, covered, for 25 to 30 minutes, or until fork-tender. (Note: Be careful not to overcook because yuca can turn into a gooey paste. Check individual pieces for doneness, some pieces may cook faster than others. Yuca is done when a folk pierces through without any pressure.)

While yucca is cooking, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until tender but not brown, about 2 minutes.

When yuca is cooked, drain well in a colander. If necessary, pull each root apart to remove and discard the large fibrous veins or woody cores near the center, keeping the
flesh in large chunks. Return yuca to pot. Add the garlic-butter mixture and the warm milk (Note: You may need more warm milk to achieve the desired consistency.) Using a potato masher, mash yuca until it is creamy and smooth. The consistency should be similar to mashed potatoes. Taste and add salt and black pepper only if required. Serve immediately.

Note: Fresh good yuca will be very white inside. Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca. Yuca should be kept in a cool place outside the refrigerator. To peel, first scrub and then cut it in half crosswise. Quarter each section lengthwise, and then peel away the outside skin with a sharp knife. Rinse before

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