I like to use half and half in my recipe, but you can substitute soymilk, whole milk, 2% milk, or skim milk.
If you can’t find fresh yuca roots, you may use frozen yuca that is already prepared for cooking.
Directions for roasting garlic are included in this recipe.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 6 servings
- 2 1/4 pounds yuca (cassava) – peeled and cubed
- 1 head of roasted garlic
- 4 tablespoons of butter
- 1 cup warm half and half
- pinch of grated nutmeg
- salt and pepper to taste
- Preheat oven to 450 Fahrenheit.
- While the oven is heating, peel off as much of the garlic’s papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves.
- Set the garlic on a square of tinfoil and drizzle olive oil over the top. Then wrap the garlic tightly with the foil. Bake for one hour.
- Remove the garlic from the oven and allow it to cool before handling.
- Squeeze the garlic out of the papery husks to use.
- While the garlic is roasting, peel and cube the yuca (cassava) for cooking.
- Place the yuca in a saucepan and cover with salted water.
- Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked - about 20 minutes. (The yuca should be fork tender and slightly translucent.)
- Remove the yuca from the heat and drain off the water.
- Place cooked yuca in a bowl along with the half and half, roasted garlic, and butter. Mash together with a potato masher or whip using an electric beater.
- Season with nutmeg, salt and pepper.
- Serve warm.