Purê de Mandioca (Creamy Yuca Purée)

Name: Purê de Mandioca (Creamy Yuca Purée)
Total time: 30 min
Yield: 6 servings (about 2 1/2 cups)
Cuisine: brazilian
Ingredients: 1 pound frozen peeled yuca pieces or 1 1/2 pounds fresh whole, unpeeled yuca (see Tip); 1 1/2 chicken bouillon cubes (16 grams); 1 1/2 cups whole milk; 2 tablespoons unsalted butter or margarine; Chopped parsley or chives, grated sharp Cheddar or black pepper, or a combination, for serving (optional)

Recipe from Thailine Kolb and Liomar dos Santos Paula Araujo

Adapted by Christina Morales and Alexa Weibel

Published Nov. 9, 2022

Purê de Mandioca (Creamy Yuca Purée) — Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 30 minutes
Rating: 4(23)
Comments: Read comments

For some Brazilians in the United States, yuca purée takes the place of mashed potatoes on the Thanksgiving table. In Brazil, where yuca is indigenous and abundant, the root vegetable is often peeled, boiled and mashed. Milk and butter make the purée rich and creamy. This recipe was provided by Thailine Kolb, who learned the dish from her mother, Liomar dos Santos Paula Araujo. In Brazil, her mother serves the dish at Christmas, but Mrs. Kolb, who lives in New Haven, Conn., has embraced it as a Thanksgiving tradition. You can use fresh or frozen yuca, with similar results. If using fresh, be careful when cutting the firm vegetable and removing the outer bark. When using fresh or frozen yuca, be sure to remove and discard the starchy core before eating. —Christina Morales, Alexa Weibel

Featured in: A Thanksgiving Dish That’s a Delicious Nod to Brazil

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Ingredients

Yield:6 servings (about 2½ cups)

1pound frozen peeled yuca pieces or 1½ pounds fresh whole, unpeeled yuca (see Tip)
1½chicken bouillon cubes (16 grams)
1½cups whole milk
2tablespoons unsalted butter or margarine
Chopped parsley or chives, grated sharp Cheddar or black pepper, or a combination, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Bring a pot of water to a boil in a medium saucepan.
Step 2
If using frozen yuca, proceed to Step 3. If using fresh yuca, slice off the tips, then cut the yuca into 3-inch segments. Using a sharp knife, make a slit cutting through the skin lengthwise on each piece, then carefully and thoroughly peel off the outer bark and the white, waxy layer underneath using your fingers. Cut out any black spots, green veins or discoloration, all of which can be poisonous. Quarter the yuca lengthwise and cut out and discard the woody cores; rinse the yuca well.
Step 3
Add the frozen or fresh yuca pieces and 1 bouillon cube to the boiling water. Boil for about 20 minutes, or until the yuca is fork-tender.
Step 4
Drain the water and mash the yuca in the pot while it's still hot. Make sure to pick out any remaining pieces of the starchy core. Add the milk, butter and the remaining ½ bouillon cube. Stir over medium heat until the mixture is creamy like mashed potatoes, about 2 minutes. Serve immediately, with optional garnishes, if desired.

Tip

Yuca can be found in many Latin American grocery stores. Fresh yuca is typically located near other fresh starches, like potatoes, and frozen yuca can be found grouped with other frozen Latin American products.

Ratings

4 out of 5

23 user ratings

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Comments

David C Morris2 years ago

This seems to me to qualify as one of Sam Sifton’s “no recipe” recipes. I add garlic, olive oil, and grated lemon zest.

michelle o. fried2 years ago

Yuca is a favorite of mine, being a sustainable nutritionist. It grows well with no agro toxins and needs no fertilizer made from fossil fuels. Yuca doesn´t do well as a puré though; in puréed form it becomes pasty/gummy. It is fantastic, though, boiled and then roasted with olive oil and garlic and served with lemon zest, as David Morris suggests.

Rich C.1 year ago

We liked this recipe but it was a little labor-intensive using a potato masher; next time I would use a food processor to smooth out the lumps.

CFinFL8 months ago

@Rich C. I only make it in a food processor. Add a little olive oil to help with stickiness. Enjoy!

Karen in Montreal1 year ago

I love mashed yuca, but there is no better French fry than a yuca one!

J. Bencosme1 year ago

My family (Dominican Republic) makes it 3 parts yuca, 1 parts potato, for a softer, soufflé-like finish. Yummy!

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