- 2 lb yucca peeled and cubed or ~ 4 cups (or one 24 oz bag frozen)
- 1 cup low fat milk
- 1 TB butter
- 1 ½ tsp minced garlic
- 1 TB +2 tsp lime juice or to taste
- 2 TB light sour cream
- 1 tsp kosher salt
Cover yucca by 1” with salted water in a large saucepan. Bring to a boil, lower to a simmer and cook for 15-20 minutes or until soft. While yucca cooks, heat milk, butter, and garlic in a small saucepan (or microwave till warm in a glass bowl).
When yucca is done drain thoroughly and return to hot pan – pull any evident strings from yucca (there’s a thick fiber that runs down the center of each one –it will be evident in the pan).
Pour in warm milk mixture and mash well with a potato masher. Stir in lime juice, sour cream and salt then serve.
If the texture is too sticky for your taste, just whisk in some additional warm milk to thin slightly. Yucca is a starchy vegetable and will be a little stickier than mashed potatoes.