Mashed Yucca (cassava)

One of the biggest requests I get around this time of year is for a substitute for mashed potatoes.  Simply using the humble yam or

sweet potato instead of a white potato can leave you feeling a little cheated sometime.  Recently I have been cooking a lot with yucca or cassava as it is also know.  It is a long tuber covered in a thick brown skin.  The flesh is similar in texture to your creamiest of potatoes but actually has a mildly sweet flavor to it.  Yucca is excellent roasted in chunks, pan fried, shredded and mixed with an egg and some salt and pepper to make ‘hash browns’ or just simply seamed/boiled and mashed to make a delicious creamy side dish that will rival the best mashed potatoes out there.

 

There are many variations to this recipe.  I love adding some fried up bacon and onions to my mash or use a little grass fed butter to enhance the delicious creaminess of the yucca. Garlic mash would also be amazing. Experiment as you like with this simple base recipe.

Ingredients:

1 lrg yucca tuber*

1tbl spoon coconut butter or grass fed butter

salt and pepper to taste

 

Method:

Peel the hard outer skin off the yucca root to expose the white flesh, chop up into small cubes (to reduce cooking time) and steam or boil until tender.  Place in your hand dandy food processor or use your caveman like strength to pulverize! Roasting and then mashing would be amazing too!

*For my paleo challengers; I buy ‘cassava’ at superstore, it sits with the lemongrass and other interesting tubers like tarot near where you find the peppers.

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