Mashed Yuca with Garlic Sauce

Yuca Mangú, or Mashed Yuca with Garlic Sauce, is a breakfast staple in the Dominican Republic. Here, we feature frozen GOYA® Yuca, 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 Yuca for your mashed potatoes at your next family dinner!

Serves 4

Prep time: 5 min.

Total time: 45 min.


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


1. In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and 1 ½ tsp. adobo. Cook yuca until completely tender, about 20 minutes. Drain, reserving ½ cup water. Transfer yuca to cutting board. Carefully halve yuca pieces lengthwise; remove and discard woody cores.
2. In large bowl, using potato masher, mash yuca with reserved water, 2 tbsp.olive oil, 1 tbsp. garlic and remaining adobo until smooth and combined; cover with foil to keep warm.
3. Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and remaining garlic; cook until fragrant, about 15 seconds more.
4. To serve, transfer yuca mixture to serving bowl; drizzle with garlic sauce.