Mashed potatoes are a wonderful comfort food. The Paleo versions early on used only cauliflower and my family didn’t care for them. My daughter-in-law, Jessica (who is a fabulous cook), introduced me to Yuca root and it opened my mind to a whole new food option in many recipes. One issue I had with fresh Yuca root was that it was very labor intensive to peel and cut, (but very cost effective). I was talking one day with a worker of the store I was at buying Yuca (Payless Discount Foods in Olathe, Ks., which I love – again a place Jessica told me about), and he took the time and effort to show me bags of Yuca already peeled, cut and frozen. I was delighted with both the convenience and the price! (Angels singing) He spent additional time in the frozen food section explaining a variety of foods I was unfamiliar with, but excited to know about. There is a picture of frozen Yuca in the Resource section under Food Product Suggestions. Jessica is masterful at making faux-tatoes in a variety of ways. Here is the recipe she used for a Valentine’s Day Surf and Turf Workshop. I have noted an additional ingredient she used for family Thanksgiving as well (my personal favorite) celeriac, and a sweet potato variety option I have also used. As with all recipes, do not be afraid to adjust, substitute or adapt to your own personal tastes.
- 1 medium head of organic cauliflower, majority of large stem removed, cut into smaller pieces.
- 18 oz bag of frozen Yuca (or about 3 Yuca roots, peeled and cut into large portions)
- 1 tbsp. crushed garlic (preferably roasted garlic)
- ghee (clarified butter) to taste
- Sea salt and pepper to taste
- *Additions if desired: 1 bulb celery root (celeriac), peeled and cut into large portions; 1 Hannah sweet potato (they are white, but a little sweeter than a regular sweet potato), peeled and cut into large portions.
- Other additional herbs like rosemary, parsley, or powders like onion or garlic powder.....
- Boil cauliflower and Yuca for approximately 15 minutes (this is where you can add the celeriac and/or Hannah sweet potato if using)
- Remove and strain.
- LEARN THIS: When using Yuca, you MUST remove the fibrous "woody" root portion that runs through the middle, which resembles a small stick or toothpick. This should pull away easily once boiled and is typically a slighter darker shade than the surrounding Yuca. There are You Tube videos to watch if you need to.
- Place all ingredients into a food processor and blend until smooth. Use a rubber spatula to scoop into serving dish. The mixture will thicken slightly as it sits due to the starch of the Yuca.
- *That is why I used a good portion of ghee when I make this.
