Yuca Mash with Corn and Peas

Yuca, a starchy tropical root vegetable, takes the place of potatoes in this fresh variation on mashed potatoes, which is also studded with sautéed corn and green peas. Look for yuca, sometimes called “cassava,” in the produce section of your local grocery store. You can often find it in Latin and Asian markets.

Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.

By Darshana Thacker Wendel,


  • ½ tsp. baking soda
  • 4 lb. yuca, peeled and cut into 1-inch pieces (12 cups)
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ¼ tsp. ground turmeric
  • 1 cup fresh or frozen corn
  • 1 cup fresh or frozen green peas
  • 2 Tbsp. lemon juice
  • ½ tsp. sea salt
  • Freshly ground black pepper, to taste
  • 1 Tbsp. chopped fresh chives


  • In a pot combine baking soda and 16 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain. Transfer yuca to a large bowl and mash. Cover to keep warm.
  • Meanwhile, in a large skillet combine onion, garlic, and turmeric. Cook over medium-low 10 minutes, stirring occasionally. Stir in the next five ingredients (through pepper). Cook 10 minutes more, stirring occasionally.
  • Add vegetables to bowl with yuca; stir to combine. Serve warm sprinkled with chives.

Comments (3)

(2 from 1 vote)

Recipe Rating

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I followed the directions exactly, and it came out very thick and paste like. I added some almond milk to make it creamier and easier to eat. Although the taste was ok, I would not recommend this recipe. It’s not worth the frustration.

Susan Stein

I boiled the yuca in plain water, like potatoes, and when I drained and mashed the yuca, it was like paste. Very thick. Is that the correct consistency?


Can I substitute yuca with yellow potatoes?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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