I like to use half and half in my recipe, but you can substitute soymilk, whole milk, 2% milk, or skim milk.
If you can’t find fresh yuca roots, you may use frozen yuca that is already prepared for cooking.
Directions for roasting garlic are included in this recipe.
- 2 1/4 pounds yuca (cassava) – peeled and cubed
- 1 head of roasted garlic
- 4 tablespoons of butter
- 1 cup warm half and half
- pinch of grated nutmeg
- salt and pepper to taste
- Preheat oven to 450 Fahrenheit.
- While the oven is heating, peel off as much of the garlic’s papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves.
- Set the garlic on a square of tinfoil and drizzle olive oil over the top. Then wrap the garlic tightly with the foil. Bake for one hour.
- Remove the garlic from the oven and allow it to cool before handling.
- Squeeze the garlic out of the papery husks to use.
- While the garlic is roasting, peel and cube the yuca (cassava) for cooking.
- Place the yuca in a saucepan and cover with salted water.
- Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked - about 20 minutes. (The yuca should be fork tender and slightly translucent.)
- Remove the yuca from the heat and drain off the water.
- Place cooked yuca in a bowl along with the half and half, roasted garlic, and butter. Mash together with a potato masher or whip using an electric beater.
- Season with nutmeg, salt and pepper.
- Serve warm.