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Overhead view of mashed yuca or cassava puree served in a bowl with a fork lifting up a bite.
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Mashed Yuca or Cassava (Puré de Yuca)

Homemade recipe for creamy mashed yuca or cassava purée, this comforting side dish is made with yuca or cassava, milk, butter, garlic and salt.
Course Side Dish
Cuisine Caribbean, Ecuadorian, Latin American
Keyword Cassava, Comfort food, Mash, Puré de yuca, Purée, Yuca
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 1.5 kg fresh unpeeled yuca or 1 kg of peeled yuca fresh or frozen
  • 1-2 garlic cloves optional
  • ½ cup warm milk add more if needed
  • 4 tablespoons butter add more to taste
  • Salt to taste
  • Chopped chives or fresh cilantro to garnish optional
  • Queso fresco, grated or crumbled optional

Instructions

  • Wash the yuca under running water and dry them with a kitchen towel. Then, peel them with a sharp knife. If the yuca is fresh, the skin will come off easily. If you bought frozen yuca or already peeled yuca without the skin, skip this step.
    Two pieces of peeled yuca or cassava on a board, next to the peels and a knife
  • Turn the stove to high heat. Place a large pot with two liters of water and a teaspoon of salt. Bring the water to a boil. When bubbles appear, add the yuca pieces, being careful not to burn yourself. If you like, you can also add one or two garlic cloves for added flavor.
    Yuca or cassava boiling in a pot on the stove
  • Cook the yuca for approximately 20-25 minutes, until they begin to split. If you're using cooking frozen yuca, it takes longer, sometimes up to 40 minutes. You'll know they're ready when you can gently pierce them with a fork.
  • Drain the excess water and let them cool slightly on a cutting board or work surface. Open them, remove the tough central vein, and cut them into cubes.
    Cooked yuca pieces on a board
  • Then, place them in a bowl and mash them with a potato masher until you get a smooth consistency. Keep in mind that mashed yuca is coarser than mashed potatoes, and the consistency will be different.
    Cooked yuca or cassava pieces being mashed in a bowl
  • Add the milk, butter, and salt to taste. Continue to mash and mix until all the ingredients are well combined.
    Adding milk and butter to yuca purée
  • If you like, you can also serve the mashed yuca with some crumbled cheese (queso fresco or feta) and fresh chopped herbs (cilantro, parsley, chives).
    Two brown bowls with mashed yuca or cassava purée topped with green onions.