Yuca Majada (Mashed Cassava)
Yuca majada is a traditional Caribbean dish made by mashing cassava with milk and butter. Think mashed potatoes but yuca. It is typically served as a side dish and it is comforting and delicious. I love making this as a side during the holidays. Everyone loves it!
Equipment
- 1 large pot
- 1 potato masher
Ingredients
- 1 1/2 lbs yuca (cassava) fresh or frozen
- 3/4 taza milk warm
- 2 tbsp mantequilla softened
- 1 tbsp olive oil
- 1 clove garlic crushed
- 1/2 white or yellow onion finely diced
- 1/2 tbsp Better than Bouillon chicken base
- 1/4 taza water hot
- 2 tsp white vinegar
Instructions
- Boil the yuca in lightly salted water for about 25-30 minutes or until fork tender. Drain and set aside.
- Place a pan over medium heat. Add olive oil, white or yellow onion and garlic. Sauté until tender, about 5 minutes. Add vinegar and remove from heat.
- Dissolve 1/2 tbsp of chicken bouillon paste in 1/4 cup of hot water to make chicken broth.
- Once the yuca has cooled down, remove the core and discard. Place the yuca in a large mixing bowl. Add warm milk, butter, the onions and garlic, and chicken broth. Mash the yuca using a potato masher until it's smooth. It's common for it to be lumpy and that's okay. I prefer mashed yuca with some texture. Garnish with freshly chopped or dried parsley.