5 cups yucca, peeled and cut into 1” chunks
1/2 medium onion, diced
1/2 cup ghee
1 tsp fine Himalayan sea salt
1/2 tsp ground black pepper
Place chopped yucca in a medium sauce pot.
Add water to completely cover yucca.
Cover the pot.
Set pot of yucca over high heat and bring to a boil.
Lower heat and slack the lid.
Simmer for 10-15 minutes until fork passes through easily.
Remove from heat and drain water away.
Add ghee, salt and pepper. Stir to combine, then smash it with a potato masher until just coarsely mashed - allow some chunks to remain.
Do NOT try to make the yucca smooth like mashed potato - it will turn to glue!!
- serves 4