Yuca Mangú, or Mashed Yucca with Garlic Sauce, is a breakfast staple in the Dominican Republic. Here, we feature frozen GOYA® Yucca, which boasts a mild, creamy consistency (similar to a potato)—the ideal canvas for the red onion and garlic-spiked sauce. For an authentic Dominican breakfast, serve with sliced salami. Or, swap in Mashed Yucca for your mashed potatoes at your next family dinner!
MASHED YUCCA WITH GARLIC SAUCE
Prep Time: 5 minutes
Total Time: 45 minutes
2 bags (18 oz. each) frozen GOYA® Yucca
1 TBSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
½ cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
2 TBSP GOYA® Minced Garlic, divided
1 small red onion, finely chopped (about 1 cup)
2 packets Sazón GOYA® without Annatto
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- In large pot over medium-high heat, bring 6 cups water to boil. Add yucca and 1 ½ tsp. adobo. Cook yucca until completely tender, about 20 minutes. Drain, reserving ½ cup water. Transfer yucca to cutting board. Carefully halve yucca pieces lengthwise; remove and discard woody cores.
- In large bowl, using potato masher, mash yucca with reserved water, 2 tbsp. olive oil, 1 tbsp. garlic and remaining adobo until smooth and combined; cover with foil to keep warm .
- Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add onions, cook until soft and translucent, about 10 minutes. Add sazon and remaining garlic; cook until fragrant, about 15 seconds more.
- To serve, transfer yucca mixture to serving bowl; drizzle with garlic sauce.