Creamy, whipped Yuca Mash!!! Simple, healthy, and made with all "real food" ingredients. What can be better than that? Oh, maybe that it's Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It's a root vegetable, also called cassava or manioc, that's a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. This is a super easy dish to prepare, and a great one if you're cooking yuca for the first time.
Bring a large pot of water to a boil.
If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don't cook for too long or you'll end up with a sticky pile of mush!
Once boiled, drain water and allow to cool slightly.
Once cool enough to handle, remove the stick-like stem that runs through the center.
Cut yuca into chunks to make it easier to mash.
Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
Place boiled yuca either into food processor or large bowl along with granulated onion, minced garlic, salt, pepper, oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
Blend until perfectly creamy.
Add chopped chives and thoroughly blend. Garnish with additional chives.