11/2 pounds yuca root, trimmed, peeled, and halved
1 teaspoon salt
1 cup milk
1 tablespoon butter
1 cup mozzarella cheese
01Using a large sharp knife, trim off the ends of the yuca root. Then cut the root crosswise into three pieces.
02Set each piece of yuca cut side up. Use a paring knife to score the peel, including the waxy outer brown skin and the inner pink layer. Carefully wedge the knife between the pink layer and the yuca flesh and remove the skin from the yuca flesh.
03Repeat with the remaining pieces and cut all pieces into halves lengthwise.
04Rinse yuca root under cool running water.
05In a medium pot over medium-high heat, add yuca, salt, and enough water to cover the yuca by about an inch.
06Boil until the yuca is soft and can easily be pierced with a knife, approximately 25 to 35 minutes.
07In the last 5 minutes of cooking time, warm the milk in a small saucepan over medium-high heat. Once warm, set it aside.
08Transfer the yuca to a large bowl, add the yuca. If any of the yuca pieces have a fibrous stem in the middle, remove it. Reserve about 1 cup of water yuca was cooked in and set aside.
09Mash yuca and add butter and milk. If mash becomes too thick, add a little of the water the yuca was boiled in.