Yuca Mash

Description

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Ingredients

• 4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
• 1 3/4 to 2 1/4 cups hot milk
• 2 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 2 teaspoons salt
• 3 lb Yuca
• 6 c vegetable oil; for frying
• 1 1/2 tb Coarse sea salt
• 2 limes; cut into thin wedges

Directions

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

• Cut yuca into 3-inch-thick pieces.

• Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 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.