You will never go back to potato mash !

I recently discovered you can use yuca (also known as cassava) instead of potato for making mash and I’m never going back ! This easy 3 ingredient recipe only uses yuca, cream cheese and mozzarella and the result is the cheesiest and creamiest mash you’ll ever try! It is inspired by Bolivian ‘sonso de yuca’, a traditional street food specially in the Eastern region where cassava is highly cultivated.

This recipe is also very versatile and can be completely customised depending on your taste. I love adding some confit garlic and herbs such as thyme and rosemary for extra flavour and aroma. Another favourite for adding extra umami flavour is 1tbsp of miso paste which also brings it to another level!

What is yuca (cassava)?

If you have never tried cassava/yuca root, it is a starchy tuber native to South America and therefore a staple in the gastronomy of many of the countries in the continent. Colonisation then favoured its spreading to Africa where it is also now a staple in many countries gastronomy with dishes such as ‘fufu’. Like potatoes they are a good source of carbohydrates, resistant starch, vitamin C, and copper. They have a higher starch content, which gives them that stretchy and creamy consistency whene you blend them that is perfect for making mash.

If you have never tried yuca it has a very similar flavour to potatoes with a subtle nutty flavour. It has a higher starch content which gives it a strechier consistency that is perfect for dishes such as mash.

What can I have this with?

This dish is extremely versatile and you can have it as a side dish for dishes such as chilli con carne, grilled fish or stews.

🍽️ 4 portions

🌱Vegetarian & GF

Ingredients

• 500g yuca

• 200g shredded mozzarella

• 100g cream cheese

• 85g milk/water

Method

• Peel the yuca by cutting off the tips first, then cut into 2-3 pieces. Slice the root vertically along the edges until the skin has been completely peeled off. Cut into quarters and then remove the fibrous inner core. Make sure the yuca doesn’t have any black spots as this usually means it is spoiled and it won’t taste good. Alternatively you can use frozen pre-cut yuca.

• Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 35-40 minutes. Drain off water

• Mash the cooked yuca with a potato masher/ricer. Add the cream cheese, milk/water and keep mashing until obtaining a homogenous mix. At this point you can use a hand blender if you want to obtain a very smooth consistency. Season to taste. Add half of the grated mozzarella and mix well with a spoon. If at this point your mix feels too think you can add 1-2tbsp of milk to achieve a creamier consistency.

• Transfer mash to a baking dish and top with the rest of the mozzarella. Bake in a preheated oven at 190C grill on for 10-15min until the mozzarella melts and turns golden.

• Remove from the oven and enjoy hot.

FAQS and Tips

• My favourite add on to this yuca mash is roasted garlic. While the yuca is boiling take 1 garlic head, drizzle with olive oil and wrap in tin foil. Bake in the oven at 180C for 45min. Once its cool you can squeeze the garlic out of the peel into a bowl. Once you have mashed the yuca add it in and mix well

• You can store the mash in a container in the fridge for 2-3 days and then bake with the extra mozzarella once you are ready

• For a richer consistency and texture you can substitute the milk/water for double cream

• You can swap the mozzarella for another cheese such as cheddar or Gruyere for a richer cheese flavour