by Yadira Garcia, @happyhealthylatina
It's time to ditch the potatoes!
This rich, garlicky yuca mash topped with vibrant encebollado, a classic pickled onion condiment, is a fun and unexpected upgrade from classic mashed potatoes for your holiday spread.
Made by our very own Head Chef and Educator, Yadira Garcia of Happy Healthy Latina, this side dish is a simple to make but full of deliciously complex flavor. The secret? Chef Yadi adds a little of our Organic Adobo to the yuca while it's boiling and a dash to the onions while they're frying.
Roasted Garlic Yuca Mash & Encebollado Criollo
Preheat the oven to 400.
Cut the top approx 1-2" of 1 head of garlic, exposing the individual cloves. Rub the head with olive oil, salt, and pepper. Cover up with aluminum foil and roast for 30-40 min or until cloves are lightly browned and feel soft when pressed.
In a large pot over medium-high heat, bring 6 cups of water to boil. Add yuca, 1 ½ tsp Loisa Salt-Free Adobo, and ½ tsp Loisa Sea Salt. Cook yuca until completely tender, about 20-24 minutes. Drain, reserving ½ cup water. Transfer yuca to a cutting board. Carefully halve yuca pieces lengthwise; remove and discard cores.
In a large bowl squeeze the head of garlic to release all of the roasted garlic. Using a potato masher, mash yuca with reserved water, crème fraîche, 2 tbsp olive oil, until smooth and combined. Salt to taste; cover with foil to keep warm.
Meanwhile, soak sliced onion in apple cider vinegar for 10 min. Heat remaining oil in a medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add remaining 1/2 tsp Adobo and remaining garlic; cook until fragrant, about 15 seconds more.
To serve, transfer yuca mixture to serving bowl; drizzle with onions and their cooking sauce.