Mashed Yuca with Garlic
By Chef Andrew Faulkner


4 pounds Yuca Root (also called Cassava) preferably 2 inches in diameter 
1 3/4 cups Hot Milk 
2 cloves Organic Garlic minced 
1 tablespoon Organic Limes juice freshly squeezed 
2 teaspoon Salt 


Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath. 

Cut yuca into 3 inch thick pieces. Fill a large pot with yuca. 

Cover by 2 inches with salted water and bring to boil until tender and yuca begins to fall apart, about 50 minutes to 1 and 1/4 hours. 

Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. 

Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. 

Coarsely mash yuca, adding additional milk if desired, and serve immediately.