This take on the usual mashed potatoes is a Latin-inspired treat. Try it as a tasty side to Cuban roast pork or garlic-grilled chicken.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 Servings
- 2 lbs raw yucca, peeled and cubed (about 4 cups) or a 24 oz bag frozen yucca
- ¼ tsp table salt
- 1 cup low fat 1% milk
- 1 TB butter
- 1 ½ tsp minced garlic
- 5 tsp fresh lime juice, or to taste
- 2 TB light sour cream
- 1 tsp kosher salt
Place yucca in a large saucepan and pour in enough water to cover yucca by 1-inch and sprinkle with salt. Bring to a boil over high heat and then reduce heat to low. Simmer until soft, about 15 to 20 minutes.
While yucca cooks, in a small saucepan, heat milk, butter and garlic (or microwave until warm in a glass bowl).
When yucca is done, drain thoroughly and return to hot pan; remove any “strings” from yucca at this point. (There is a thick fiber that runs down the center of yucca – that will be evident in pan.) Pour warm milk mixture into pan; mash well with a potato masher. Stir in lime juice, sour cream, and salt. Yields about 1/2 cup per serving.
Yucca is a starchy vegetable and will be a little stickier than mashed potatoes. If the texture of this recipe is too sticky for your taste, whisk in some additional warm milk to thin it.