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Side Dish
Mexican
4 - 6 servings
25 minutes
1 hour 30 minutes
4 pounds yuca root (also called cassava) preferably 2 inches in diameter
1 3/4 cups hot milk
2 cloves organic garlic, minced
1 tablespoon organic limes juice, freshly squeezed
2 teaspoon salt
Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
Cut yuca into 3 inch thick pieces. Fill a large pot with yuca.
Cover by 2 inches with salted water and bring to boil until tender and yuca begins to fall apart, about 50 minutes to 1 and 1/4 hours.
Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores.
Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt.
Coarsely mash yuca, adding additional milk if desired, and serve immediately.
