Mashed yuca, known in Portuguese as purê de mandioca, is a beloved staple in Brazilian and Latin American kitchens. This Instant Pot yuca purée is creamy, buttery, and simple to prepare—a versatile side that complements many main dishes.
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Mashed yuca recipe
Oi, gente!
Welcome back to the yuca series. If you missed the first post, check the yuca fries article for step-by-step instructions and notes about yuca’s cultural importance in Brazil.
Here I walk you through making a rich, buttery yuca purée—perfect for weeknight dinners or special meals.
Other posts in the yuca series: Yuca Fries Recipe, Brazilian Cheese Bread, Farofa – Toasted Cassava Flour.
Where to buy yuca
You can find fresh yuca at Latin markets, many grocery chains, and some discount stores. If you prefer convenience, frozen or pre-cut yuca is available from online retailers and specialty food suppliers.
How to make mashed yuca
Step 1 — Peel the yuca.
Peeling yuca is like peeling a potato but with a tougher skin. A sturdy vegetable peeler or a knife works well. After peeling, keep the pieces submerged in water to prevent discoloration.
Step 2 — Cut and remove the fibrous core.
Cut each root into chunks and slice lengthwise to expose the central fibrous cord. You can remove that tough core either before cooking or after, depending on your preference.
Options to remove the fibrous core
Option 1: Uncooked yuca method
Uncooked method: Use a small knife tip to lift and pull the fibrous cord out before cooking.
Tip: Keep peeled yuca covered in water to prevent oxidation and browning.
Option 2: Cooked yuca method
Cooked method: After pressure cooking, the fibrous core softens and can be pulled out easily with a fork.
Step 3 — Cook the yuca. Place the yuca chunks in the Instant Pot, cover with water, and pressure cook for 30 minutes. Let the pressure release safely, then drain.
Step 4 — Dry briefly. Return the drained yuca to the pot and use the sauté function for a few minutes to evaporate excess moisture. Stir gently with a wooden spoon.
Step 5 — Add butter. Stir in butter in portions until melted and incorporated.
Step 6 — Add milk. Pour in milk and continue stirring to blend the dairy into the yuca.
Step 7 — Mash.
Mashing options
- Smooth purée: Use an immersion blender and blend until silky.
- Chunky mash: Use a potato masher and mash by hand for a rustic texture.
Taste and season with salt. Adjust butter and milk until you reach the desired richness and consistency.
Yuca purée is comforting and pairs beautifully with roast chicken, braised pork, fish, shrimp, and many other dishes.
Mashed yuca FAQ
What does yuca taste like?
Yuca has a mild, slightly sweet flavor with a dense, starchy texture. Mashed yuca tends to be more gummy and substantial than light, fluffy mashed potatoes.
How long to boil yuca on stovetop?
On the stovetop, yuca typically needs about 30 minutes to become tender. Start checking with a fork after 15–20 minutes and continue cooking until it’s easily pierced.
More yuca recipes
- Yuca Fries
- Farofa – Toasted Cassava Flour
- Pão de Queijo – Brazilian Cheese Breads
- Brazilian Tapioca
Other Brazilian recipes you’ll love
- Brazilian Black Beans
- Brazilian Rice
- Couve a Mineira – Collard Greens with Bacon
- Bobó de Camarão – Shrimp Stew
- Brazilian Chicken Seasoning
- Chicken Stroganoff
- Cachorro Quente – Brazilian Hot Dogs
- Picanha – Brazilian Coulotte Steaks
- Canja de Galinha – Chicken and Rice Soup
- Sopa de Letrinha – Alphabet Soup
- Brazilian Stew Chicken
- Bean and Pasta Soup – Sopa de Feijão com Macarrão
For more Brazilian food inspiration, follow me on social media.
Yuca Puree
Ingredients
- 2 lbs yuca, peeled and cut into chunks
- 1 stick of butter
- 1/2 cup milk
- Salt to taste
Instructions
- Peel and cut the yuca into chunks. Remove the central fibrous core either before or after cooking.
- Place the yuca chunks in the Instant Pot and cover with cold water.
- Close the lid and cook on Manual (High) for 30 minutes. Allow pressure to release, then drain.
- Return the cooked yuca to the pot and use Sauté briefly to evaporate excess moisture, stirring gently.
- Add the butter in portions and stir until melted and combined.
- Add the milk and stir. Use an immersion blender for a smooth purée or a potato masher for a chunky texture. Adjust salt, butter, and milk to taste.
Bom apetite!
Notes
*See steps above for guidance on removing the fibrous cord.
Nutrition
Serving: 1 | Calories: 292 kcal | Carbs: 44 g | Protein: 2 g | Fat: 12 g