Cassava Puree

Cassava Puree

Boiled cassava mashed smooth with butter and cream into a rich, starchy side.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This cassava puree turns the fibrous root into a silky, slightly sweet mash similar to mashed potatoes but denser and glossier. Simmered until tender, then whipped with butter, cream, and garlic, it pairs well with braised meats, grilled fish, or stewed beans. Common in Caribbean, Latin American, and West African kitchens, it offers a change of pace from potato-based sides.

Ingredients

  • 2 pounds cassava (yuca), peeled and cut into 2-inch chunks
  • 1 teaspoon salt, plus more to taste
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream, warmed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons whole milk, if needed for consistency

Method

  1. Place the cassava chunks in a 6-quart saucepan and cover with water by 2 inches. Add 1 teaspoon salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the cassava is very tender and a knife slides in easily, 25 to 30 minutes.

  3. Drain the cassava well and remove any tough fibrous cores running through the center of the pieces.

  4. Return the cassava to the warm pot and add the butter and minced garlic, mashing with a potato masher or fork until mostly smooth.

  5. Stir in the warmed heavy cream and white pepper, beating until the puree is smooth and fluffy.

  6. If the puree is too thick, stir in whole milk one tablespoon at a time until a smooth, spoonable consistency is reached.

  7. Taste and adjust salt as needed, then serve warm.

Rate this recipe

★ 4.2 (1)

Cassava Puree

This cassava puree turns the fibrous root into a silky, slightly sweet mash similar to mashed potatoes but denser and glossier. Simmered until tender, then whipped with butter, cream, and garlic, it pairs well with braised meats, grilled fish, or stewed beans. Common in Caribbean, Latin American, and West African kitchens, it offers a change of pace from potato-based sides.

45 min 4 servings 310 cal

Ingredients

  • 2 pounds cassava (yuca), peeled and cut into 2-inch chunks
  • 1 teaspoon salt, plus more to taste
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream, warmed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons whole milk, if needed for consistency

Method

  1. 1

    Place the cassava chunks in a 6-quart saucepan and cover with water by 2 inches. Add 1 teaspoon salt.

  2. 2

    Bring to a boil over high heat, then reduce to a simmer and cook until the cassava is very tender and a knife slides in easily, 25 to 30 minutes.

  3. 3

    Drain the cassava well and remove any tough fibrous cores running through the center of the pieces.

  4. 4

    Return the cassava to the warm pot and add the butter and minced garlic, mashing with a potato masher or fork until mostly smooth.

  5. 5

    Stir in the warmed heavy cream and white pepper, beating until the puree is smooth and fluffy.

  6. 6

    If the puree is too thick, stir in whole milk one tablespoon at a time until a smooth, spoonable consistency is reached.

  7. 7

    Taste and adjust salt as needed, then serve warm.