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Yuca Mash With Alpine Cheddar Cheese
20 Prep Time
minutes
40 Cook Time
minutes
60 Total Time
minutes
6 Serving
size
Recipe by Diahann Smith (@diahanncooks).
Print Recipe
Ingredients
- 2 lbs of cassava (yucca), peeled and cut into pieces, remove the fiber
- 5 garlic cloves
- 4 tbsps butter
- 1 cup of reserved water after boiling cassava
- ¾ to 1 cup cream or whole milk
- 6 oz. Cabot Alpine Cheddar grated cheese
- ½ cup Parmesan cheese shredded
- Salt and pepper to taste
- Thyme leaves, to taste
Preparation
- Boil the cassava with plenty of salt until very soft for about 30 – 35 minutes, drain and reserve a cup of the cooking water.
- Remove the stalk from the middle of each yuca/cassava piece (most important step).
- Return the cassava to a large bowl, add 1/2 cup of the reserved water, ¾ cup cream and butter, and mash with large fork or masher. Do not use a mixer.
- Add salt and pepper to taste. Do not over mix, it will have some lumps.
- Incorporate the cheese, stirring with a wooden spoon. Taste the mash and season to your liking. If necessary, you can add a little more of the water in which you cooked cassava or cream.
- Place in a greased oven proof dish and top with Parmesan cheese and bake for 20- 30 minutes at 350 degrees until it bubbles and browns on top.
- Serve the yucca mash topped with thyme leaves.
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