Purê de Mandioca (Creamy Yuca Purée)

Recipe from Thailine Kolb and Liomar dos Santos Paula Araujo

Adapted by Christina Morales and Alexa Weibel

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

Total Time: 30 minutes
Rating: 4(22)
Notes: Read community notes

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

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

22 user ratings

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Private Notes

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Cooking Notes

David C Morris1 year 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. fried1 year 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.5 months 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.

Karen in Montreal6 months ago

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

J. Bencosme6 months ago

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

Mel1 year ago

Very good, excellent flavor! Better than mashed potatoes. Will make this again.

max1 year ago

chicken stock instead of bouillon cubes acceptable?

vic1 year ago

Used 1.5 lbs frozen bag with the rest of the normal amounts. A tiny thick but great. Added the cheese, cilantro, parsley and black pepper and served it with the mushroom tin din from this website. Fantastic combination

Kona1 year ago

Poisonous??? Please explain.

Botany Boy7 months ago

Yuca naturally contains cyanide, which fortunately is water soluble. Different varieties have different amount of cyanide but all must be treated. Cut off the ends back about an inch. Peel and wash the peeled root under running water. Soak if you want. Boil, discarding the water as above. Then add whatever flavorings you want. In Thailand yuca is boiled again in sugar syrup, smashed, and then grilled. I like the Spanish American versions better

michelle o. fried1 year ago

Joan P6 months ago

It is amazing pureed. It is fufu in African countries.

Maria1 year ago

The ratio of milk to yuca seems wrong. I used a pound of peeled and cleaned yuca, drained all water, added the butter, but with a bit over 1/2 cup of milk the mix became too soupy, that's not how we eat yuca purée in Brazil.

Jack1 year ago

As a lactose intolerant Brazilian, adding milk is sacrilegious. I prefer just butter, which is lactose free,

David C Morris1 year 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.

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