Name: Yuca Majada (Mashed Cassava)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 lbs yuca (cassava) (fresh or frozen); 3/4 cup milk (warm); 2 tbsp butter (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 cup water (hot); 2 tsp white vinegar

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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!

If you want more side dish recipes, check these out: yuca con mojo, guineos en escabeche, ensalada de papa, and ensalada de coditos.

What is yuca?

Yuca, or cassava, is a root vegetable that can be compared to a white potato. Yuca has a rough, bark-like exterior and a dense, starchy, white interior. But its texture is stretchier and gummier than potatoes.

Yuca can be considered healthier than a potato due to its lower glycemic index, which leads to a slower, steadier release of energy, and its high fiber and vitamin c content. I personally love yuca, and I’d choose mashed yuca over mashed potato any day!

If you love yuca, try my yuca con mojo recipe. It’s so good!

Mashed cassava ingredients:

Fresh or frozen cassava
Garlic
Onion
Olive oil
White vinegar
Chicken bouillon

How to make mashed cassava:

Boil the yuca in lightly salted water for about 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, 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.

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Yuca Majada (Mashed Cassava)

5 from 4 votes

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Prep Time 5

Cook Time 25

Total Time 30

Servings 4 people

Equipment

1 large pot
1 potato masher

Ingredients

1 1/2 lbs yuca (cassava) fresh or frozen
3/4 cup milk warm
2 tbsp butter 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 cup 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.