7 Steps to Make Restaurant-Quality Cassava Mash at Home

Cassava Mash, also known as Mandioca or Yuca Mash, is a creamy, comforting dish that’s popular in many tropical regions. This starchy root vegetable transforms into a smooth and flavorful alternative to mashed potatoes. The dish offers a slightly nutty and subtly sweet taste that pairs perfectly with savory dishes.

In this recipe, I’ll show you how to create perfect cassava mash with simple techniques and readily available ingredients. You’ll learn the secrets to achieving a smooth, lump-free texture and how to enhance the natural flavors of cassava.

Quick Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty Level: Easy
• Servings: 4
• Calories: 220 (per serving)

Ingredients You’ll Need

• 2 lbs cassava, peeled and cut into 2-inch pieces
• 4 tbsp butter, unsalted
• 1/2 cup milk or cream
• Salt and white pepper to taste
• 2 cloves garlic, minced (optional)
• 2 tbsp olive oil (optional)
• Fresh parsley, chopped (for garnish)

Equipment Needed

• Large pot
• Potato masher or electric mixer
• Colander
• Knife
• Cutting board

Step-by-Step Instructions

1. Prepare the Cassava: Rinse the peeled and chopped cassava pieces under cold water. This helps remove excess starch.
2. Boil the Cassava: Place the cassava in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the cassava is fork-tender.
3. Drain the Cassava: Drain the cooked cassava in a colander and let it steam dry for a few minutes to remove excess moisture.
4. Sauté Garlic (Optional): While the cassava is cooking, heat olive oil in a pan and saute minced garlic until fragrant (about 1 minute).
5. Mash the Cassava: Transfer the drained cassava back to the pot. Add butter and either milk or cream. Use a potato masher or an electric mixer to mash until smooth and creamy.
6. Incorporate Garlic (Optional): Stir in the sautéed garlic.
7. Season and Serve: Season with salt and white pepper to taste. Adjust the amount of milk or cream to reach your desired consistency. Garnish with fresh parsley before serving.

Pro Tips for Success

• Choose the Right Cassava: Look for firm cassava roots without any soft spots or blemishes.
• Peel Thoroughly: Ensure all the outer skin and the waxy layer underneath are completely removed as they can be bitter.
• Achieving Smoothness: For the smoothest mash, use an electric mixer. Be careful not to overmix, which can make the mash gummy.
• Consistency Control: Add milk or cream gradually to achieve the perfect consistency. For a richer mash, use cream.
• Make-Ahead Tip: You can boil the cassava ahead of time and store it in the refrigerator. Reheat and mash when ready to serve.

How to Serve and Present

Cassava mash is a versatile side dish that pairs well with grilled meats, roasted vegetables, and seafood.

Accompaniments:

• Serve alongside grilled steak, roasted chicken, or pan-fried fish.

Garnish:

• Sprinkle with fresh herbs like parsley or cilantro for a pop of color and freshness. A drizzle of olive oil can also add flavor and visual appeal.

Plating:

• Spoon the mash onto a plate and create a well in the center. Fill the well with a flavorful sauce or gravy for an elegant presentation.

Variations to Try

• Cheesy Cassava Mash: Add shredded cheddar, mozzarella, or parmesan cheese to the mash for a cheesy twist.
• Spicy Cassava Mash: Mix in a pinch of cayenne pepper or a chopped chili for a spicy kick.
• Coconut Cassava Mash: Substitute coconut milk for regular milk to add a tropical flavor.

FAQ Section

Q: Why is my cassava mash gummy?

A: Overmixing the cassava can cause it to become gummy. Be careful not to over-process it, especially if using an electric mixer.

Q: Can I use frozen cassava?

A: Yes, you can use frozen cassava. Make sure to thaw it completely before cooking.

Q: How do I store leftover cassava mash?

A: Store leftover cassava mash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I add other vegetables to the mash?

A: Absolutely! Consider adding roasted sweet potatoes, parsnips, or carrots for added flavor and nutrients.

Q: What can I do if my cassava mash is too thick?

A: Gradually add more milk or cream until you reach your desired consistency.

Conclusion

Congratulations, you’ve mastered the art of making delicious cassava mash! With these simple steps and pro tips, you can create a creamy, flavorful side dish that’s sure to impress.

Now it’s your turn to try this recipe. Share your results in the comments! You might also enjoy our recipes for mashed sweet potatoes or mashed cauliflower.