Creamed Yuca (Cassava) With Roasted Garlic

Mashed cassava. Rodrigo Ruiz Ciancia / Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
411 Calories
14g Fat
68g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 411
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 34mg 11%
Sodium 159mg 7%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 4g
Vitamin C 37mg 185%
Calcium 82mg 6%
Iron 1mg 3%
Potassium 537mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A starchy root vegetable popular in Latin and Caribbean cuisine, yuca (cassava) is often prepared similarly to mashed potatoes. This recipe is flavored with roasted garlic and a hint of nutmeg, making a comforting dish even more delicious.


  • 1 head garlic

  • 1 to 2 teaspoons olive oil

  • 2 1/4 pounds yuca/cassava (peeled and cubed)

  • 1 cup half-and-half (warmed)

  • 4 tablespoons (1/2 stick) butter

  • Pinch of grated nutmeg

  • Salt and pepper to taste

Steps to Make It

Note: while there are multiple steps to this recipe, this cassava dish is broken down into workable categories to help you better plan for preparation and cooking.

Roast the Garlic 

  1. Gather the ingredients. Preheat the oven to 450 F.

  2. 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.

  3. Set the garlic on a square of aluminum foil and drizzle the exposed garlic with olive oil.

  4. Wrap the garlic tightly with the foil. Bake for one hour.

  5. Remove the garlic from the oven and allow it to cool before handling.

  6. Squeeze the garlic out of the papery husks into a bowl.

Make the Yuca (Cassava)

  1. While the garlic is roasting, peel and cube the yuca.

  2. Place the yuca in a saucepan and cover with salted water. Bring to a boil, and then reduce to medium heat.

  3. Cover and simmer until the yuca is thoroughly cooked, about 20 minutes. The yuca should be fork tender and slightly translucent.

  4. Remove the yuca from the heat and drain off the water.

  5. Place cooked yuca in a bowl along with the half and half, butter, and roasted garlic.

  6. Mash together with a potato masher or whip using an electric beater.

  7. Season with nutmeg, salt, and pepper.

Recipe Variations

  • While half and half is used in this recipe, soymilk, whole milk, 2 percent milk, or skim milk are all reasonable substitutes.
  • If you can’t find fresh yuca roots, frozen yuca that is already prepared for cooking may be substituted.