Photo of Garlic-lime mashed yucca by WW

Garlic-lime mashed yucca

Total Time
30 min
10 min
20 min
This recipe is a rich tasting, Latin version of mashed potatoes. It's quite dense so even half a serving might satisfy. Serve with Cuban roast pork or chicken. You can also use a 24 ounce bag frozen yucca. Yucca is a starchy vegetable and will be a little stickier than mashed potatoes. If the texture of this recipe is too sticky for your taste, whisk in some additional warm milk to thin it out. This entire side dish comes together in just 30 minutes.


Uncooked yuca

4 cup(s), peeled, cubed (start with 2 lbs whole)

Table salt

¼ tsp

1% low fat milk

1 cup(s)

Unsalted butter

1 Tbsp

Minced garlic

1½ tsp

Fresh lime juice

2 Tbsp, or to taste

Reduced fat sour cream

2 Tbsp

Kosher salt

1 tsp


  1. Place yucca in a large saucepan and pour in enough water to cover yucca by 1-inch; sprinkle with salt. Bring to a boil over high heat and then reduce heat to low; simmer until soft, about 15 to 20 minutes.
  2. While yucca cooks, in a small saucepan, heat milk, butter and garlic (or microwave in a glass bowl until combined and warmed).
  3. When yucca is done, drain thoroughly and return to hot pan; remove any “strings” from yucca at this point – there is a thick fiber that runs down the center of yucca – that will be evident in pan. Pour warm milk mixture into pan; mash yucca well with a potato masher. Stir in lime juice, sour cream and salt. Yields about 1/2 cup per serving.