Mashed Yuca

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

Roots

By Diane Morgan

Published 2012

  • About

Infusing the water in which the yuca cooks with garlic, chiles, and spices gives a depth of flavor to yuca’s mild and starchy character. I took a traditional approach to the mash, adding melted butter and warmed milk, along with a restrained touch of fresh thyme and a hint of pepper and nutmeg. My favorite way to serve this is with grilled meats, fanning out slices of Caribbean-spiced pork or beef over the yuca so that the meat juices mingle with the mash, delivering big island flavors on t